Comparison of interactions between three food colorants and BSA-Reference-Cited by-同舟云学术

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Comparison of interactions between three food colorants and BSA

Published:2016-03 Issue: Volume:194 Page:740-748
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Tian,Cheng Zhengjun,Cao Lijun,Jiang Xiaohui

Funder

Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province (China West Normal University)

Education Department of Sichuan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Interaction mechanisms between organic UV filters and bovine serum albumin as determined by comprehensive spectroscopy exploration and molecular docking;Ao;Chemosphere,2015

2. Thermodynamics of the interaction of the food additive tartrazine with serum albumins: A microcalorimetric investigation;Basu;Food Chemistry,2015

3. A spectrophotometric investigation of the interaction of iodine with aromatic hydrocarbons;Benesi;Journal of the American Chemical Society,1949

4. Spectrophotometric resolution of ternary mixtures of Tartrazine, Patent Blue V and Indigo Carmine in commercial products;Berzas;Analytica Chimica Acta,1999

5. Spectroscopic investigation of the effect of salt on binding of tartrazine with two homologous serum albumins: Quantification by use of the Debye–Hückel limiting law and observation of enthalpy–entropy compensation;Bolel;The Journal of Physical Chemistry B,2012

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