Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum-Reference-Cited by-同舟云学术

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Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum

Published:2021-07 Issue: Volume:351 Page:129317
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Lei,Pan Fei,Mehmood Arshad,Zhang Huimin,Ur Rehman Ashfaq,Li Jiayi,Hao Shuai,Wang Chengtao

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Project of High-level Teachers in Beijing Municipal Universities in the Period of 13th Five-year Plan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. The interaction between chitosan and tannic acid calculated based on the density functional theory;An;Chemical Physics,2019

2. Flavonoids: Chemistry, biochemistry and applications;Andersen,2006

3. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions;Buchweitz;Food Chemistry,2013

4. Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding;Cahyana;Food Chemistry,2013

5. Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation;Cai;Food Hydrocolloids,2019

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1. Microfluidic paper-based analytical device for measurement of pH using as sensor red cabbage anthocyanins and gum arabic;Food Chemistry;2025-01

2. Carboxymethyl cellulose-based colorimetric sensor array incorporating ionic liquid-tuned anthocyanin and nano-silica coating for pork freshness monitoring;Food Hydrocolloids;2025-01

3. Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temperature;Applied Food Research;2024-12

4. Exploring the impact of substitution and conformational variations on the copigmentation ability of monomeric flavan-3-ols in wine;Food Research International;2024-11

5. Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream;International Journal of Biological Macromolecules;2024-11

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