| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541213 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠β-Lactoglobulin interacted with folic acid, resveratrol and α-tocopherol. ⺠β-Lactoglobulin/folic acid complexes were basically thermal and acid stable. ⺠β-Lactoglobulin/resveratrol binding was acid stable but thermally improved. ⺠Acidification and thermal treatment decreased β-lactoglobulin/α-tocopherol affinity.
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Authors
Li Liang, Muriel Subirade,