Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+ level during in vitro digestion-Reference-Cited by-同舟云学术

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Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+ level during in vitro digestion

Published:2024-01 Issue: Volume:91 Page:103525
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ren Jinbo,Qian Yinning,Peng Lu,Liao Minjie,Li Kaixin,Chen Fang,Hu Xiaosong,Liao Xiaojun,Ma Lingjun,Ji Junfu

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

1. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005

2. Time, concentration, and pH-dependent transport and uptake of anthocyanins in a human gastric epithelial (NCI-N87) cell line;Atnip;International Journal of Molecular Sciences,2017

3. Effect of high pressure-low temperature processing on composition and colloidal stability of casein micelles and whey proteins;Baier;International Dairy Journal,2015

4. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products;Barone;Comprehensive Reviews in Food Science and Food Safety,2021

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

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