Foaming and sensory characteristics of protein-polyphenol particles in a food matrix
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DOI: 10.1016/j.foodhyd.2021.107148
Abstract: Abstract As food ingredients, protein-polyphenol aggregate particles provide a combination of structural and health-relevant functional benefits. Particles made by complexing whey (WPI) or rice (RPI) protein isolates and blueberry (BB) extracts were evaluated for foaming… read more here.
Keywords: protein polyphenol; polyphenol particles; food; energy input ... See more keywords