Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts-Reference-Cited by-同舟云学术

Stabilization of Lycium ruthenicum Murr. anthocyanins by natural polyphenol extracts

Published:2021-08-24 Issue:10 Volume:86 Page:4365-4375
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Luan Guangxiang¹²^ORCID,Wang Yuwei²,Ouyang Jian³,He Yanfeng¹,Zhou Wu²,Dong Qi¹³,Wang Honglun¹³,Hu Na¹²³

Affiliation:

1. Qinghai Key Laboratory of Qinghai‐Tibet Plateau Biological Resources and CAS Key Laboratory of Tibetan Medicine Research Northwest Institute of Plateau Biology Xining P. R. China

2. Department of Medical College and State Key Laboratory of Plateau Ecology and Agriculture Qinghai University Xining P. R. China

3. Huzhou China‐Science Innovation Center of Plateau Biology Huzhou P. R. China

Funder

National Natural Science Foundation of China

Youth Innovation Promotion Association of the Chinese Academy of Sciences

Natural Science Foundation of Zhejiang Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15888

Reference41 articles.

1. Optimization of anthocyanins extraction from black carrot pomace with thermosonication

2. Polyphenol-rich blackcurrant extract prevents inflammation in diet-induced obese mice

3. Monitoring of HPLC profiles of selected polyphenolic compounds in sea buckthorn (Hippophaë rhamnoides L.) plant parts during annual growth cycle and estimation of their antioxidant potential

4. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

5. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions

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