Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
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Title
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
Authors
Keywords
β-lactoglobulin, Phycocyanobilin, Functional food, Antioxidant properties, Heat aggregation, Digestibility
Journal
FOOD HYDROCOLLOIDS
Volume 123, Issue -, Pages 107169
Publisher
Elsevier BV
Online
2021-09-04
DOI
10.1016/j.foodhyd.2021.107169
References
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