Zobrazeno 1 - 10
of 16
pro vyhledávání: '"CHLOROGENIC acid"'
Publikováno v:
Food Hydrocolloids, 131
Food Hydrocolloids 131 (2022)
Food Hydrocolloids 131 (2022)
Phenolic compounds are removed from plant protein extracts because their interaction with proteins can lead to undesirable sensory and techno-functional changes. The trend toward less refined plant protein fractions requires clarification of the degr
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The aim of this work was to develop edible encapsulation structures based on gelatin-coated ι-carrageenan hydrogel beads, and to study the impact of incorporating different phenolic compounds within them in their microstructure, physic-chemical prop
Autor:
Zhiyong He, Zhaojun Wang, Fang Qin, Zhucheng Yin, Weiwei Li, Maomao Zeng, Xuejiao Qie, Jie Chen
Publikováno v:
Food Hydrocolloids. 123:107177
The interaction between β-casein (β-CN) and chlorogenic acid (CA) following treatments at 25, 65, 100, and 121 °C and their effects on the antioxidant capacity of resultant complexes were investigated. Fluorescence spectroscopy indicated that CA b
Publikováno v:
Food Hydrocolloids. 121:107059
The impact of β-lactoglobulin (β-lg) on antioxidant properties of chlorogenic acid (CGA) and the stability of their complexes under different thermal treatments were explored in this study. At lower temperature (below 60 °C), the interactions betw
Publikováno v:
Food Hydrocolloids. 121:107046
Water extraction of crude mulberry leaf extract and two bio-active molecules from it, i.e. deoxynojirimycin and chlorogenic acid, were used for development of pectin-based antioxidative and antimicrobial edible films for food packaging and coating ap
Autor:
Jinhu Tian, Shiguo Chen, Donghong Liu, Enbo Xu, Yuxue Zheng, Yukiharu Ogawa, Xiuxiu Yin, Xiangli Kong, Xingqian Ye
Publikováno v:
Food Hydrocolloids. 116:106652
To investigate how chlorogenic acid (CHA) affects the physicochemical properties and hydrolysis of rice flour during extrusion. CHA was extruded with rice flour through a twin-screw extruder at different concentrations (0–2.0%), and the physicochem
Publikováno v:
Food Hydrocolloids. 63:625-634
This study investigated the interactions of zein with (−)-epigallocatechin gallate (EGCG), quercetagetin (Q) and chlorogenic acid (CA) in ethanol-water solution (70%, v/v). Zein-polyphenol conjugates and mixtures were characterized in terms of thei
Publikováno v:
Food Hydrocolloids. 62:140-148
Burdock leaf contains abundant chlorogenic acid (CGA) and phenolic compounds and is a popular material for research. We used reverse spherification, where burdock leaf extracts mixed with calcium ion are dropped into sodium alginate solution to produ
Publikováno v:
Food Hydrocolloids. 61:578-588
The objective of this study was to design novel emulsifiers with the ability to improve the chemical and physical stability of nutraceutical emulsions. Ternary conjugates were fabricated by covalently bonding polyphenol, protein, and polysaccharide t
Publikováno v:
Food Hydrocolloids. 108:106019
There is considerable interest in developing dual functionality ingredients for application within the food industry. In this study, catechin (CT) and chlorogenic acid (CA) were conjugated to egg white protein (EWP) by using a free radical method to