Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates

LWT

Volumn 65, Issue , 2016, Pages 823-831

  Budryn, Grazyna ^a   Zaczyńska, Donata ^a   Pałecz, Bartłomiej ^b   Rachwał Rosiak, Danuta ^a   Belica, Sylwia ^b   den Haan, Helena ^c   Peña García, Jorge ^c   Pérez Sánchez, Horacio ^c  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^b UNIVERSITY OF LODZ   (Poland)

^c CATHOLIC UNIVERSITY OF MURCIA   (Spain)

Author keywords

Green coffee; Molecular modelling; Peptide polyphenol interactions; cyclodextrin

Indexed keywords

CYCLODEXTRINS; DAIRIES; HYDROLYSIS; MASS SPECTROMETRY; MOLECULAR MODELING; PEPTIDES; PROTEOLYSIS;

GREEN COFFEE; ISOTHERMAL TITRATION CALORIMETRY; POLYPHENOLS; PROTEOLYTIC DIGESTION; SOY PROTEIN HYDROLYSATE; TANDEM MASS SPECTROMETRY; THERMODYNAMIC PARAMETER; TIME OF FLIGHT MASS SPECTROMETRY;

LIQUID CHROMATOGRAPHY;

EID: 84952038830     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.09.001     Document Type: Article

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