Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions-Reference-Cited by-同舟云学术

Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions

Published:2023-10 Issue: Volume:143 Page:108911
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Yong,Chen Xi,Yang Tian,Wang Zhaojun,Chen Qiuming,Zeng Maomao,Qin Fang,Chen Jie,He Zhiyong

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 Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

1. Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid;Abdollahi;Food Hydrocolloids,2020

2. Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation;Bingol;Food Chemistry,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. A study on β-lactoglobulin-triligand-pectin complex particle: Formation, characterization and protection;Cheng;Food Hydrocolloids,2018

5. Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH;Chen;Food Chemistry,2022

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms;Food Hydrocolloids;2024-11

2. Evaluating the binding mechanism, structural changes and stability of ternary complexes formed by the interaction of folic acid with whey protein concentrate-80 and L-ascorbyl 6-palmitate;Food Chemistry;2024-11

3. Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments;Journal of the Science of Food and Agriculture;2024-09-13

4. Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein;Food Hydrocolloids;2024-09

5. Exploring the effects of whey protein components on the interaction and stability of cyanidin‐3‐O‐glucoside;Journal of the Science of Food and Agriculture;2024-08-23