Title: Effect of inclusion of chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy proteins
Authors: Grażyna Budryn, Bartłomiej Pałecz, Danuta Rachwał-Rosiak, Joanna Oracz, Donata Zaczyńska Sylwia Belica, Inmaculada Navarro-González, Josefina María Vegara Meseguer, Horacio Pérez-Sánchez
Journal: Food Chemistry
Publication type: article
DOI: 10.1016/j.foodchem.2014.07.056