Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes.
Effect of thermal treatment on the molecular-level interactions and antioxidant activities inβ-casein and chlorogenic acid complexes.
Author(s):Yin ZC, Qie XJ, Zeng MM, Wang ZJ, Qin F, Chen J, Li WW*, He ZY*
Source: Food Hydrocolloids Volume123, 107177
Published online: 7 September 2021
IF:11.504
DOI: 10.1016/j.foodhyd.2021.107177
