Abstract:Considering the proanthocyanidins’ (PA) potential health effects, nutritional, and organoleptic properties, their structure should be carefully preserved during food technological processing. Particularly, their interaction with proteins, leading to complex formation, alters their functional performance. In this context, proanthocyanidins‐rich persimmon and pomegranate peels were used to investigate the effect of variable PA/β‐casein relative concentrations on their in vitro interaction. High‐Performance Liqui… Show more
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