Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH-Reference-Cited by-同舟云学术

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Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH

Published:2023-12 Issue: Volume:253 Page:126663
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Yutong,Tong YingJia,Tong Qunyi,Xu Wentian,Wang Zeqing

Funder

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference54 articles.

1. Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique;Siemińska-Kuczer;Food Chem.,2022

2. Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms;Xie;Trends Food Sci. Technol.,2018

3. Anthocyanins: factors affecting their stability and degradation;Enaru;Antioxidants.,2021

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

5. Colorimetric porous microspheres of natural sodium alginate for chilled pork visual monitoring;Yun;Int. J. Biol. Macromol.,2023

Cited by 4 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. Exploring the impact of co-extracted cell wall polysaccharides on the stability of blueberry anthocyanins in deep eutectic solvent;Chemical Engineering Journal;2024-08

2. Ultrasound modification of pectin and the mechanism of its interaction with cyanidin-3-O-glucoside;Food Hydrocolloids;2024-07

3. Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system;Food Research International;2024-05

4. Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch;Critical Reviews in Food Science and Nutrition;2023-12-18

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