Title: Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
Authors: Grażyna Budryn, Donata Zaczyńska, Bartłomiej Pałecz, Danuta Rachwał-Rosiak, Sylwia Belica, Helena den-Haan, Jorge Peña-García, Horacio Pérez-Sánchez
Journal: LWT - Food Science and Technology
Publication type: article
DOI: 10.1016/j.lwt.2015.09.001