Novel stabilization of chlorophyll by sea cucumber (Apostichopus japonicas) protein: Multi-spectral and molecular dynamics analysis-Reference-Cited by-同舟云学术

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Novel stabilization of chlorophyll by sea cucumber (Apostichopus japonicas) protein: Multi-spectral and molecular dynamics analysis

Published:2024-10 Issue: Volume:61 Page:104861
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Jin Meiran,Sun Kailing,Guo Sainan,Wang Yuze,Jin Jiarui,Qi Hang^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage;Benlloch-Tinoco;Food Chemistry,2015

2. Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll;Cao;Food Hydrocolloids,2021

3. Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties;Cao;Food Hydrocolloids,2022

4. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeno peppers at intermediate stages of ripening;Cervantes-Paz;Food Chemistry,2014

5. Natural pigments production and their application in food, health and other industries;Di Salvo;Nutrients,2023

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