Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights

Author:

Fernandes AnaORCID,Raposo Filomena,Evtuguin Dmitry V.,Fonseca FátimaORCID,Ferreira-da-Silva FredericoORCID,Mateus Nuno,Coimbra Manuel A.,de Freitas Victor

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference59 articles.

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2. Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins;Azevedo;Food Chemistry,2010

3. Using zeta potential to study the ionisation behaviour of polymers employed in modified-release dosage forms and estimating their pKa;Barbosa;International Journal of Pharmaceutics: X,2019

4. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

5. Butylglyceryl pectin nanoparticles: Synthesis, formulation and characterization;Bostanudin;Polymers,2019

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