The juice clarification, one of the key steps in juice processing, suffers from haze formation
that results from residual phenolic compounds. In this study, laccase was immobilized on …

This study aimed to determine the effect of clustering of protein-stabilised oil droplets with
proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and …

Consumers are demanding healthy nutritious foods rich in protein (both plant and animal)
and biologically-active phytochemicals from plants, which can help the body to sustain a …

Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-
reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the …

The purpose of this study was to prepare and characterize inclusion complexes between tea
polyphenol (TP) and hydroxypropyl‐β‐cyclodextrin (HP‐β‐CD), and to evaluate their …

Background and objectives Pulses are a good source of protein; however, they contain
phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be …

The aim of this study was to improve the stability and antioxidant activity of yarrow phenolic
compounds upon an in vitro simulated gastrointestinal digestion. Therefore, two types of …

Recalls of spice containing products due to undeclared peanut have highlighted the
importance of analytical methods in these foods. We examined the performance of peanut …

In the present study, the potential to design natural tea-infused set yoghurt was investigated.
Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm …

The effect of phlorotannin extracts (PTE)(from sporophyll of Undaria pinnatifida) added at
different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel …