Dual effects of thermal processing and polyphenol incorporation on bioaccessibility and functionality of soy and whey proteins
Thermal processing improves safety and shelf life but can alter protein structure and bioactive compound stability. This study investigated the effects of thermal treatments (pasteurization and sterilization) and polyphenol incorporation, specifically free vitexin (V) and vitexin-loaded phytosomes (...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000218 |
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