Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins-Reference-Cited by-同舟云学术

Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins

Published:2022-11-18 Issue:1 Volume:22 Page:333-354
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Wu Haizhou¹^ORCID,Oliveira Gabriel²^ORCID,Lila Mary Ann³^ORCID

Affiliation:

1. Department of Biology and Biological Engineering‐Food and Nutrition Science Chalmers University of Technology Gothenburg Sweden

2. Department of Food Science Federal University of Minas Gerais Brazil

3. Food Bioprocessing and Nutrition Sciences Department, Plants for Human Health Institute, North Carolina State University North Carolina Research Campus Kannapolis North Carolina USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13070

Reference124 articles.

1. Anthocyanin Metabolites in Human Urine after the Intake of New Functional Beverages

2. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

3. Anthocyanin-rich haskap (Lonicera caerulea L.) berry extracts reduce nitrosamine-induced DNA damage in human normal lung epithelial cells

4. Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability

5. Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research

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