Whey protein hydrolysates are important emulsifiers in foods as well as sources of bioactive peptide compounds, and may serve a dual-functional role in foods. This research investigated the potential dual-functionality of whey protein isolate (WPI) peptides as bioactive compounds as well as emulsifiers in nanoemulsions.
|Qualification||Doctor of Philosophy|
|Award date||01 Mar 2014|
|Place of Publication||Australia|
|Publication status||Published - 2014|