Number of items: 5.
Article
Jauregi, P., Guo, Y. and Adeloye, J. B.
(2021)
Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods.
Food Research International, 141.
110019.
ISSN 0963-9969
doi: https://doi.org/10.1016/j.foodres.2020.110019
Guo, Y., Michael, N., Fonseca Madrigal, J., Sosa Aguirre, C. and Jauregi, P.
(2019)
Protein hydrolysate from Pterygoplichthys disjunctivus, armoured catfish, with high antioxidant activity.
Molecules, 24 (8).
1628.
ISSN 1420-3049
doi: https://doi.org/10.3390/molecules24081628
Guo, Y. and Jauregi, P.
(2018)
Protective effect of β-Lactoglobulin against heat induced loss of antioxidant activity of resveratrol.
Food Chemistry, 266.
pp. 101-109.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2018.05.108
Corona, G., Coman, M. M., Guo, Y., Hotchkiss, S., Gill, C., Yaqoob, P. ORCID: https://orcid.org/0000-0002-6716-7599, Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 and Rowland, I.
(2017)
Effect of simulated gastrointestinal digestion and fermentation on polyphenolic content and bioactivity of brown seaweed phlorotannin-rich extracts.
Molecular Nutrition and Food Research, 61 (11).
1700223.
ISSN 1613-4133
doi: https://doi.org/10.1002/mnfr.201700223
Thesis
Guo, Y.
(2017)
Production of nanoparticles with Beta lactoglobulin and
whey proteins for the encapsulation of food ingredients.
PhD thesis, University of Reading.
This list was generated on Fri Dec 6 07:18:29 2024 UTC.