Food research international (Ottawa, Ont.)Whey ProteinsHydrolysisCatechinPolyphenolsHot Temperature
Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties.
Hui Zhang, Jinfeng Zhang, Lu Liu, Yuxin Wang, Xinyu Du, Xiaodong Li, Xiuxiu Zhang, Muhammad Muneeb, Yonggen Zhang
Published: 202610.1016/j.foodres.2025.117831
Abstract
Thermal treatment ensures food safety, but high temperatures affect the structure and activity of protein-polyphenol complexes. This study used whey protein isolate (WPI) to examine the impact of thermal treatments (pasteurization and sterilization)…
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