Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation

This study aimed to improve the stability of the anthocyanins and phenolic acids of blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein using lactic acid fermentation. The effects of the initial pH on the characteristics of the whey protein and blueberry juice system fe...

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Detalles Bibliográficos
Autores principales: Wen-qiong, Wang, Jie-long, Zhang, Qian, Yu, Ji-yang, Zhou, Mao-lin, Lu, Rui-xia, Gu, Yujun, Huang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9037347/
https://www.ncbi.nlm.nih.gov/pubmed/35479425
http://dx.doi.org/10.1039/d1ra04140a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9037347/
https://www.ncbi.nlm.nih.gov/pubmed/35479425
http://dx.doi.org/10.1039/d1ra04140a

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