Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation-Reference-Cited by-同舟云学术

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Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

Published:2020-08 Issue: Volume:105 Page:105822
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jin Weiping,Xiang Ling,Peng Dengfeng,Liu Gang,He Jingren,Cheng Shuiyuan,Li Bin,Huang Qingrong

Funder

Hubei Provincal Department of Education

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. “Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation;Agoub;Carbohydrate Polymers,2007

2. Konjac glucomannan and konjac glucomannan/xanthan gum mixtures as excipients for controlled drug delivery systems. Diffusion of small drugs;Alvarez-Mancenido;International Journal of Pharmaceutics,2008

3. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits;Bowen-Forbes;Journal of Food Composition and Analysis,2010

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

5. Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff;Espín;Journal of Agricultural and Food Chemistry,2000

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1. Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying;Food Hydrocolloids;2024-12

2. Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment;Food Chemistry: X;2024-10

3. Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization;Food Chemistry: X;2024-10

4. Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review;Food Chemistry: X;2024-10

5. Metabolic Profiling and Transcriptome Analysis Provide Insights into the Anthocyanin Types and Biosynthesis in Zingiber striolatum Diels Flower Buds in Three Planting Modes;Agronomy;2024-06-28

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