Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®
Publication date
01/03/2020Metadata
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Ni , H , Hayes , H , Stead , D , Liu , G , Yang , H , Li , H & Raikos , V 2020 , ' Interaction of whey protein with polyphenols from salal fruits ( Gaultheria shallon ) and the effects on protein structure and hydrolysis pattern by Flavourzyme® ' , International Journal of Food Science and Technology , vol. 55 , no. 3 , pp. 1281-1288 . https://doi.org/10.1111/ijfs.14394
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This is the peer reviewed version of the following article: Ni, H., Hayes, H., Stead, D., Liu, G., Yang, H., Li, H. and Raikos, V. (2020), Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®. Int J Food Sci Technol, 55: 1281-1288., which has been published in final form at https://doi.org/10.1111/ijfs.14394. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.