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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®

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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.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.date.accessioned2020-10-21T23:04:44Z
dc.date.available2020-10-21T23:04:44Z
dc.date.embargoedUntil2020-10-22
dc.date.issued2020-03-01
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.description.statusPeer revieweden
dc.format.extent8
dc.format.extent377910
dc.identifier147853539
dc.identifier64e62f68-cae2-4fac-a76c-e7573b6f50b0
dc.identifier85074600847
dc.identifier000518789400041
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.doi10.1111/ijfs.14394
dc.identifier.iss3en
dc.identifier.issn0950-5423
dc.identifier.otherORCID: /0000-0001-5186-2696/work/63243229
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.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85074600847&partnerID=8YFLogxKen
dc.identifier.vol55en
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
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

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