Ni, HeHayes, HelenStead, DavidLiu, GuangYang, HuaijieLi, HaihangRaikos, Vassilios2020-10-212020-10-212020-03-01Ni, 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.143940950-5423ORCID: /0000-0001-5186-2696/work/63243229ORCID: /0000-0001-9268-5868/work/76974349ORCID: /0000-0003-3582-6040/work/90173717https://hdl.handle.net/2164/15266This 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).8377910engwhey proteinsalal berryFlavourzyme®bioactive peptidesinteractionBIOACTIVE PEPTIDESACIDFlavourzyme (R)ANTIOXIDANT PROPERTIESCONCENTRATEOPTIMIZATIONBioactive peptidesMILKFlavourzymeR MedicineFood ScienceIndustrial and Manufacturing EngineeringRural and Environmental Science and Analytical Services (RESAS)RJournal article10.1111/ijfs.14394http://www.scopus.com/inward/record.url?scp=85074600847&partnerID=8YFLogxK553