Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH
Author:
Funder
National Key Research and Development Program of China
National Natural Science Foundation of China
Six Talent Peaks Project in Jiangsu Province
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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1. Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles;Food Chemistry;2024-05
2. Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms;Food Hydrocolloids;2024-04
3. Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications;Food Chemistry;2024-04
4. The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of Eleutherococcus brachypus and Its Storage Stability and Antioxidant Properties;Journal of Food Biochemistry;2023-11-23
5. Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies;Foods;2023-10-21
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