2023peer-reviewed42 citations
Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties
Zhanmei Jiang, Yifei Meng, Chenyue Hou, Munkh‐Amgalan Gantumur, Yitong Gao, Yuxuan Huang +5 more
Food Hydrocolloids
Concepts
Whey protein isolateMalondialdehydeChemistryExtrusionFood scienceWhey proteinFood chemistryZeta potential