β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids?

β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids?

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Bibliographic Details
Published in:Food hydrocolloids Vol. 149; p. 109622
Main Authors: Arruda, Tarsila Rodrigues, Silva, Rafael Resende Assis, Marques, Clara Suprani, Moraes, Allan Robledo Fialho e, Bernardes, Patrícia Campos, de Oliveira, Taíla Veloso, de Oliveira, Sukarno Olavo, Muranyi, Peter, Soares, Nilda de Fátima Ferreira
Format: Journal Article
Language:English
Published: 01-04-2024
Online Access:Get full text
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Description
ISSN:0268-005X
DOI:10.1016/j.foodhyd.2023.109622