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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,...
Shranjeno v:
| izdano v: | Ultrason Sonochem |
|---|---|
| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2021
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8093945/ https://ncbi.nlm.nih.gov/pubmed/33915483 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ultsonch.2021.105568 |
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