Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability-Reference-Cited by-同舟云学术

Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability

Published:2020-10 Issue: Volume:326 Page:126904
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Attaribo Thomas,Jiang Xizhi,Huang Gaiqun,Zhang Bei,Xin Xiangdong,Zhang Yueyue,Zhang Ning,Gui Zhongzheng^ORCID

Funder

Jiangsu province policy guidance

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference53 articles.

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3. Interactions between epinastine and human serum albumin: Investigation by fluorescence, UV–vis, FT–IR, CD, lifetime measurement and molecular docking;Ariga;Journal of Molecular Structure,2017

4. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview;Cavalcanti;Food Research International,2011

5. 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;Chen;Food Chemistry,2019

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