Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts-Reference-Cited by-同舟云学术

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

Published:2019-01 Issue: Volume:271 Page:266-273
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Zhongqin,Wang Cong^ORCID,Gao Xudong,Chen Yue,Kumar Santhanam Ramesh,Wang Chunli,Xu Leilei,Chen Haixia

Funder

National High Technology Research and Development Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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3. Non-covalent interaction between dietary stilbenoids and human serum albumin: Structure-affinity relationship, and its influence on the stability, free radical scavenging activity and cell uptake of stilbenoids;Cao;Food Chemistry,2016

4. Hypoglycemic and hypolipidemic effects of anthocyanins extract from black soybean seed coat in high fat diet and streptozotocin-induced diabetic mice;Chen;Food & Function,2018

5. Structure-activity relationships of anthocyanidin glycosylation;Chang;Molecular Diversity,2014

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