Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25,...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Shuyi, Lei, Dan, Zhu, Zhenzhou, Cai, Jie, Manzoli, Maela, Jicsinszky, Laszlo, Grillo, Giorgio, Cravotto, Giancarlo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093945/
https://www.ncbi.nlm.nih.gov/pubmed/33915483
http://dx.doi.org/10.1016/j.ultsonch.2021.105568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093945/
https://www.ncbi.nlm.nih.gov/pubmed/33915483
http://dx.doi.org/10.1016/j.ultsonch.2021.105568

Ejemplares similares