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

Ni, He; Hayes, Helen; Stead, David; Liu, Guang; Yang, Huaijie; Li, Haihang; Raikos, Vassilios

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

Files

Ni_etal_FoodSciTech_interaction_of_whey_AAM.pdf (369.05 KB)

Date

2020-03-01

Authors

Citation

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