Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates-Reference-Cited by-同舟云学术

Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates

Published:2015-02 Issue: Volume:168 Page:276-287
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Budryn Grażyna,Pałecz Bartłomiej,Rachwał-Rosiak Danuta,Oracz Joanna,Zaczyńska Donata,Belica Sylwia,Navarro-González Inmaculada^ORCID,Meseguer Josefina María Vegara,Pérez-Sánchez Horacio

Funder

National Center of Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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

4. 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

5. Milk and dairy products; eggs; legumes;Belitz,2004

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