Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties
Author:
Affiliation:
1. Dairy and Food Science Department, South Dakota State University, Brookings, SD, USA
2. Yili Innovation Center Oceania, Lincoln University, Christchurch, New Zealand
3. National Center of Technology Innovation for Dairy, Hohhot, China
Funder
USDA National Institute of Food and Agriculture
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2245037
Reference101 articles.
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4. Chemical, structural and functional properties of whey proteins covalently modified with phytochemical compounds
5. Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate
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