Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system
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DOI: 10.1016/j.foodhyd.2018.03.003
Abstract: Abstract Allyl isothiocyanate (AITC) is a small electrophilic molecule which can be found in cabbage after degradation of glucosinolates. The covalent attachment of AITC to whey protein isolate (WPI) was previously reported to increase their… read more here.
Keywords: modified wpi; surface; surface activity; allyl isothiocyanate ... See more keywords