Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion-Reference-Cited by-同舟云学术

Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion

Published:2016-11 Issue: Volume:89 Page:1004-1014
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Budryn Grażyna,Zaczyńska Donata,Rachwał-Rosiak Danuta

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. 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;Budryn;Food Chemistry,2015

5. Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids;Budryn;European Food Research and Technology,2015

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1. Cyclodextrin-Based Delivery Systems and Hydroxycinnamic Acids: Interactions and Effects on Crucial Parameters Influencing Oral Bioavailability—A Review;Pharmaceutics;2022-11-20

2. Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells;Food Chemistry;2022-10

3. Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems;Heliyon;2021-02

4. Hydroxycinnamic acids on gut microbiota and health;Comprehensive Reviews in Food Science and Food Safety;2020-10-30

5. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients;Characterization of Nanoencapsulated Food Ingredients;2020