ArticleFoods (Basel, Switzerland)2022
Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 17 citations in OpenAlex.
- Chokeberry Pomace as a Source of Polyphenols for Complexation with Plant-Based Proteins.Molecules (Basel, Switzerland) · 2026Article
- Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles.Foods (Basel, Switzerland) · 2026Article
- Impact of the Addition of Disaccharides on the Encapsulation of Chokeberry Polyphenols on Rice and Pea Proteins.Molecules (Basel, Switzerland) · 2026Article
- Emerging encapsulation techniques for controlled and targeted delivery of bioactive compounds in food and nutraceutical systems.Frontiers in nutrition · 2026Review
- Non-covalent interaction of sacha inchi protein and quercetin: Mechanism and physicochemical property.Food chemistry: X · 2025Article
- The Phenolic Compounds' Role in Beer from Various Adjuncts.Molecules (Basel, Switzerland) · 2023Article
- Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration.Plants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
Plant-based proteins are very often used as carriers of different phenolic compounds. For that purpose, complexation of quercetin with almond and brown rice protein matrices was investigated. The amount of protein matrices was constant, while the concentration of quercetin varied (1 mM, 2 mM or 5 mM) during complexation. Dried complexes were investigated for quercetin amount (HPLC analysis) and antioxidant activity (DPPH, FRAP and CUPRAC methods). Additionally, complexation was proven by DSC and FTIR-ATR screening. An increase in the concentration of quercetin in the initial complexation mixture resulted in the increase in the adsorption of quercetin onto protein matrices. For the brown rice protein matrices, this increase was proportional to the initial quercetin concentration. Adsorption of quercetin caused the change in thermal stability of microparticles in comparison to corresponding protein matrices that have been proven by DSC. FTIR-ATR analysis revealed structural changes on microparticles upon adsorption of quercetin.
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Registered trials
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