Interaction characterization of zein with cyanidin‐3‐ O ‐glucoside and its effect on the stability of mulberry anthocyanins and protein digestion-Reference-Cited by-同舟云学术

Interaction characterization of zein with cyanidin‐3‐ O ‐glucoside and its effect on the stability of mulberry anthocyanins and protein digestion

Published:2021-12-26 Issue:1 Volume:87 Page:141-152
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Jianhua¹,Cheng Jing²,Ma Zhen²^ORCID,Liang Tisong²^ORCID,Jing Pu¹²^ORCID

Affiliation:

1. International Faculty of Applied Technology Yibin University Yibin China

2. Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), School of Agriculture & Biology Shanghai Jiao Tong University Shanghai China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16024

Reference40 articles.

1. Interaction of glucocorticoids and progesterone derivatives with human serum albumin

2. REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A Review

3. Sea Buckthorn (Hippophae rhamnoides) Proanthocyanidins Inhibit In Vitro Enzymatic Hydrolysis of Protein

4. Effect of the silkworm pupa protein–glucose conjugate on the thermal stability and antioxidant activity of anthocyanins

5. Characterization of a 19 kDa α-Zein of High Purity

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