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Journal Article

Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

Food Hydrocolloids (2016) 52 221-230
DOI: 10.1016/j.foodhyd.2015.06.022
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Abstract

Whey proteins were hydrolyzed to reach maximum invitro antioxidant activity, followed by fibrillation via heating at pH 2.0. Heating of either whey protein isolate (WPI) or its antioxidant hydrolysate (WPH) formed fibrillar structures with diameters.

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CITATION STYLE

APA

Mohammadian, M., & Madadlou, A. (2016). Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution. Food Hydrocolloids, 52, 221–230. https://doi.org/10.1016/j.foodhyd.2015.06.022

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