Characterisation of protein-polyphenol interactions in beer during forced aging-Reference-Cited by-同舟云学术

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Characterisation of protein-polyphenol interactions in beer during forced aging

Published:2020-08-31 Issue: Volume: Page:
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Jongberg Sisse¹^ORCID,Andersen Mogens L.¹^ORCID,Lund Marianne N.¹²^ORCID

Affiliation:

1. Department of Food Science, Faculty of Science; University of Copenhagen; Rolighedsvej 26 Frederiksberg 1958 Denmark

2. Department of Biomedical Sciences, Faculty of Health and Medical Sciences; University of Copenhagen; Blegdamsvej 3 Copenhagen N 2200 Denmark

Funder

Det Frie Forskningsråd

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.623/fullpdf

Reference33 articles.

1. Colloidal stability of beer

2. Beer - The importance of colloidal stability (non-biological haze);Mastanjevic;Fermentation-Basel,2018

3. Formation of protein-polyphenol haze in beverages;Siebert;J Agric Food Chem,1996

4. Polyphenol interactions 2. Covalent binding of procyanidins to proteins during acid-catalyzed decomposition - Observations on some polymeric proanthocyanidins;Beart;J Chem Soc, Perkin Transactions,1985

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