Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages-Reference-Cited by-同舟云学术

Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages

Published:2021-06-12 Issue:7 Volume:86 Page:3033-3045
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yasuda Midori¹^ORCID,Tabata Masaaki²^ORCID

Affiliation:

1. Department of Health and Nutrition Sciences Nishikyushu University Kanzaki Saga Japan

2. Department of Chemistry and Applied Chemistry, Graduate School of Science and Engineering Saga University Honjo‐machi Saga Japan

Funder

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15782

Reference32 articles.

1. The stay-green revolution: Recent progress in deciphering the mechanisms of chlorophyll degradation in higher plants

2. Volumetric properties of sodium dodecylsulfate and Triton X-100 mixture with short-chain alcohol in aqueous solution

3. Actual and potential applications of Yucca schidigera and Quillaja saponaria saponins in human and animal nutrition;Cheeke P. R.;Recent Advances in Animal Nutrition in Australia,2001

4. Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions

5. Chlorophylls B formulated in nanostructured colloidal solutions: Interaction, spectroscopic, and photophysical studies

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