Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

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Title
Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates
Authors
Keywords
β-Lactoglobulin, Caffeic acid, Protein-phenolic conjugate, Emulsion system, Antioxidant properties
Journal
FOOD CHEMISTRY
Volume 241, Issue -, Pages 281-289
Publisher
Elsevier BV
Online
2017-09-02
DOI
10.1016/j.foodchem.2017.08.101

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