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Publikováno v:
Food chemistry. 395
The effect of enzyme treatment on protein-tannin interactions was investigated using up-to-date analytical approaches for improving their physical properties. The formation of ligands between procyanidin B2 and native oat globulin (OG) was observed t
Autor:
Bei Korpela
Publikováno v:
University of Helsinki
Proteins are vital nutrients that contribute to the physiological, structural, and functional properties of different types of food. As one of the main sources of commercial nutrient ingredients, dairy whey proteins consist of all the essential amino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fe6ccf0bf56c0449b0f190916939ff36
https://researchportal.helsinki.fi/en/publications/c11bcf76-a2d8-41f9-920d-f54b420d9ada
https://researchportal.helsinki.fi/en/publications/c11bcf76-a2d8-41f9-920d-f54b420d9ada