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Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®

dc.contributor.authorNi, He
dc.contributor.authorHayes, Helen
dc.contributor.authorStead, David
dc.contributor.authorLiu, Guang
dc.contributor.authorYang, Huaijie
dc.contributor.authorLi, Haihang
dc.contributor.authorRaikos, Vassilios
dc.date.accessioned2020-10-21T23:04:44Z
dc.date.available2020-10-21T23:04:44Z
dc.date.issued2020-03-01
dc.identifier.citationNi , 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.14394en
dc.identifier.issn0950-5423
dc.identifier.otherPURE: 147853539
dc.identifier.otherPURE UUID: 64e62f68-cae2-4fac-a76c-e7573b6f50b0
dc.identifier.otherORCID: /0000-0001-5186-2696/work/63243229
dc.identifier.otherScopus: 85074600847
dc.identifier.otherWOS: 000518789400041
dc.identifier.otherORCID: /0000-0001-9268-5868/work/76974349
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173717
dc.identifier.urihttps://hdl.handle.net/2164/15266
dc.descriptionThis work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). This work was also supported by Guangdong Provincial Science and Technology Program (No. 2017A030310031).en
dc.format.extent8
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.rightsThis 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.en
dc.subjectwhey proteinen
dc.subjectsalal berryen
dc.subjectFlavourzyme®en
dc.subjectbioactive peptidesen
dc.subjectinteractionen
dc.subjectBIOACTIVE PEPTIDESen
dc.subjectACIDen
dc.subjectFlavourzyme (R)en
dc.subjectANTIOXIDANT PROPERTIESen
dc.subjectCONCENTRATEen
dc.subjectOPTIMIZATIONen
dc.subjectBioactive peptidesen
dc.subjectMILKen
dc.subjectFlavourzymeen
dc.subjectR Medicineen
dc.subjectFood Scienceen
dc.subjectIndustrial and Manufacturing Engineeringen
dc.subjectRural and Environmental Science and Analytical Services (RESAS)en
dc.subject.lccRen
dc.titleInteraction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®en
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Biological Sciences (Research Theme)en
dc.description.statusPeer revieweden
dc.description.versionPostprinten
dc.identifier.doihttps://doi.org/10.1111/ijfs.14394
dc.date.embargoedUntil2020-10-22
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85074600847&partnerID=8YFLogxKen


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