Addressing astringency of grape seed extract by covalent conjugation with lupin protein

Rafael Lopes Francisco, C., Soltanahmadi, S., Porto Santos, T. et al. (2 more authors) (2024) Addressing astringency of grape seed extract by covalent conjugation with lupin protein. Current Research in Food Science, 9. 100795. ISSN 2665-9271

Abstract

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Item Type: Article
Authors/Creators:
Copyright, Publisher and Additional Information:

© 2024 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Conjugation, Proanthocyanidin, QCM-D, Tribology, Plant protein
Dates:
  • Published: 25 June 2024
  • Published (online): 17 June 2024
  • Accepted: 17 June 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
Funder
Grant number
Innovate UK fka Technology Strategy Board (TSB)
10073775
Depositing User: Symplectic Publications
Date Deposited: 19 Jun 2024 08:50
Last Modified: 07 Aug 2024 12:33
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.crfs.2024.100795
Open Archives Initiative ID (OAI ID):

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