Isolation and characterization of the anthocyanins derived from red radishes ( <i>Raphanus sativus</i> L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation-Reference-Cited by-同舟云学术

Isolation and characterization of the anthocyanins derived from red radishes ( Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation

Published:2022-03-09 Issue:4 Volume:87 Page:1586-1600
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Wenfeng¹²^ORCID,Gong Pengling¹,Xu Mengyi¹,Li Deyang²,Sun Jiatong²,Zhou Dayong²^ORCID,Zhu Beiwei²

Affiliation:

1. School of Life Science and Biotechnology Yangtze Normal University Chongqing China

2. National Engineering Research Center of the Seafood School of Food Science and Technology, School of Food Science and Technology Dalian Polytechnic University Dalian China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16083

Reference37 articles.

1. Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

2. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

3. Antioxidant Determinations by the Use of a Stable Free Radical

4. Chemical studies of anthocyanins: A review

5. Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium

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1. Compost Amendment Enhances Leaf Gas Exchange, Growth, and Yield in Water-challenged ‘Crimson Giant’ Red Radish (Raphanus sativus L.);HortScience;2024-01

2. Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice;Food Chemistry: X;2023-10

3. In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods;Food Chemistry: X;2023-06

4. Replacing acetone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.);LWT;2023-06

5. Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish;LWT;2022-08