Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations

Trends in Food Science and Technology

Volumn 110, Issue , 2021, Pages 107-119

  Wu, Gang ^a,b   Hui, Xiaodan ^a,b   Gong, Xi ^a   Tran, Khan Nhu ^a,b   Stipkovits, Letitia ^a   Mohan, Maneesha S ^a   Brennan, Margaret A ^a   Brennan, Charles S ^a,b,c  

^a LINCOLN UNIVERSITY   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

^c RMIT UNIVERSITY   (Australia)

Author keywords

Complexation; Conjugation; Dietary phenolics; Interaction; Whey proteins

Indexed keywords

BIOCHEMISTRY; DAIRIES; FOOD PROCESSING; FOOD STORAGE; HEALTH; MAMMALS; MIXTURES;

COMBINATION STRATEGIES; FOOD MANUFACTURERS; FUNCTIONALIZATIONS; INTERACTION MECHANISMS; MOLECULAR LEVEL INTERACTIONS; NATURAL COMPOUNDS; SCIENTIFIC COMMUNITY; SCIENTIFIC STUDIES;

PROTEINS;

EID: 85100631348     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2021.01.072     Document Type: Review

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