Fabrication of blueberry anthocyanins–rich gels based on the apricot polysaccharides with different esterification degrees-Reference-Cited by-同舟云学术

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Fabrication of blueberry anthocyanins–rich gels based on the apricot polysaccharides with different esterification degrees

Published:2024-07 Issue: Volume:273 Page:133154
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cheng Xin,Wu Caie,Fan Gongjian,Li Xiaojing,Li Tingting,Zhou Dandan,Cong Kaiping,Suo Andi,Yang Tian,Shi Jieying,Wang Lei

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Publisher

Elsevier BV

Reference67 articles.

1. Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage;Müller-Maatsch;Food Chem.,2019

2. Co-pigmentation of black chokeberry Aronia melanocarpa anthocyanins with phenolic co-pigments and herbal extracts;Klisurova;Food Chem.,2019

3. Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells;Zhou;Food Res. Int.,2018

4. Known and potential health benefits and mechanisms of blueberry anthocyanins: a review;Wu;Food Biosci.,2023

5. Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction;Chen;Innov. Food Sci. Emerg. Technol.,2023

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