Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates-Reference-Cited by-同舟云学术

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

Published:2016-01 Issue: Volume:65 Page:823-831
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Budryn Grażyna,Zaczyńska Donata,Pałecz Bartłomiej,Rachwał-Rosiak Danuta,Belica Sylwia,den-Haan Helena,Peña-García Jorge,Pérez-Sánchez Horacio

Funder

Narodowe Centrum Nauki

Fundación Séneca del Centro de Coordinación de la Investigación de la Región de Murcia

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa);Altunkaya;Food Chemistry,2011

2. Interaction of low molecular weight phenolics with proteins (BSA);Bartolomé;Journal of Food Science,2000

3. Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: effects on hepatic glucose release and glycaemia;Bassoli;Cell Biochemistry and Function,2008

4. Inclusion complexes of β-cyclodextrin with chlorogenic acids from crude and purified aqueous extracts from green Robusta coffee beans (Caffea canephora L.);Budryn;Food Research International,2014

5. Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage;Budryn;LWT – Food Science and Technology,2014

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications;Antioxidants;2024-06-27

2. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion;Food Research International;2023-11

3. Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract;Food Bioscience;2023-06

4. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility;Critical Reviews in Food Science and Nutrition;2023-05-08

5. Evaluation of Activity of Sesquiterpene Lactones and Chicory Extracts as Acetylcholinesterase Inhibitors Assayed in Calorimetric and Docking Simulation Studies;Nutrients;2022-09-02

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