Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W-Reference-Cited by-同舟云学术

Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

Published:2018-10 Issue: Volume:117 Page:665-672
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

de Almeida Paula Daniele,Mota Ramos Afonso,Basílio de Oliveira Eduardo,Maurício Furtado Martins Eliane,Augusto Ribeiro de Barros Frederico,Cristina Teixeira Ribeiro Vidigal Márcia,de Almeida Costa Nataly,Tatagiba da Rocha Carolina

Funder

CNPq

FAPEMIG

CAPES

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

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3. Stabilizing effect of montmorillonite on acerola juice anthocyanins;Ribeiro;Food Chem.,2018

4. Stabilization of natural colors and nutraceuticals: inhibition of anthocyanin degradation in model beverages using polyphenols;Chung;Food Chem.,2016

5. Stability improvement of natural food colors: impact of amino acid and peptide addition on anthocyanin stability in model beverages;Chung;Food Chem.,2017

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