Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates
Grażyna Budryn(Lodz University of Technology), Horacio Pérez‐Sánchez(Universidad Católica de Murcia), Sylwia Belica(University of Łódź), Donata Zaczyńska(Lodz University of Technology), Danuta Rachwał-Rosiak(Lodz University of Technology), INMACULADA NAVARRO-GONZÁLEZ(Universidad de Murcia), Josefina María Vegara Meseguer(Universidad Católica de Murcia), Bartłomiej Palecz(University of Łódź), Joanna Oracz(Lodz University of Technology)
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