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 2024-04, Vol.149, p.109622, Article 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: Article
Language:English
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ISSN:0268-005X
DOI:10.1016/j.foodhyd.2023.109622