Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties
Fuente:
Food Research International
Publication date: January 2026Source: Food Research International, Volume 223, Part 1Author(s): Hui Zhang, Jinfeng Zhang, Lu Liu, Yuxin Wang, Xinyu Du, Xiaodong Li, Xiuxiu Zhang, Muhammad Muneeb, Yonggen Zhang