Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

European Food Research and Technology

Volumn 240, Issue 6, 2015, Pages 1157-1166

  Budryn, Grażyna ^a   Zaczyńska, Donata ^a   Rachwał Rosiak, Danuta ^a   Oracz, Joanna ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Green coffee; Hydroxycinnamic acids; LC MSn; Protein polyphenol interactions; Cyclodextrin

Indexed keywords

AMINO ACIDS; CYCLODEXTRINS; FOOD PROCESSING; PROCESSED FOODS;

GREEN COFFEE; HYDROXYCINNAMIC ACIDS; NUTRITIONAL QUALITIES; PHYSICOCHEMICAL PROPERTY; POLYPHENOLS; PROTEOLYTIC DIGESTION; RADICAL SCAVENGING CAPACITIES; WHEY PROTEIN CONCENTRATE;

PROTEINS;

EID: 84939970874     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2419-9     Document Type: Article

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