The comparison between zein-anthocyanins complex and nanoparticle systems: Stability enhancement, interaction mechanism, and in silico approaches-Reference-Cited by-同舟云学术

The comparison between zein-anthocyanins complex and nanoparticle systems: Stability enhancement, interaction mechanism, and in silico approaches

Published:2023-09 Issue: Volume:420 Page:136136
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Zhiying,Wang Yidi,Song Baoge,Li Jiaxin,Bao Yiwen,Jiang Qiao,Chen Yi,Yang Shufang,Yang Yiyun,Tian Jinlong,Li Bin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring;Bao;Food Control,2022

3. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing;Chen;Critical Reviews in Food Science and Nutrition,2022

4. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage;Correia;Food Chemistry,2017

5. Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: Stability, antioxidant capacity, and bioaccessibility;Cui;Food Hydrocolloids,2022

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