Ascorbic acid‐induced degradation of liposome‐encapsulated acylated and non‐acylated anthocyanins of black carrot extract-Reference-Cited by-同舟云学术

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Ascorbic acid‐induced degradation of liposome‐encapsulated acylated and non‐acylated anthocyanins of black carrot extract

Published:2021-05-04 Issue:13 Volume:101 Page:5707-5714
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Guldiken Burcu¹²,Gibis Monika³^ORCID,Boyacioglu Dilek¹,Capanoglu Esra¹^ORCID,Weiss Jochen³^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey

2. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Canada

3. Department of Food Physics and Meat Science Institute of Food Science and Biotechnology, University of Hohenheim Stuttgart Germany

Funder

Istanbul Teknik Üniversitesi

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11225

Reference46 articles.

1. Chemical Structure of Anthocyanins

2. Encapsulation of blackberry anthocyanins by thermal gelation of curdlan

3. Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes

4. Copigmentation of Anthocyanins

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1. Effect of glycosylation, acylation and pyranylation at cyanidin C‐ring on its interaction with vitamin C in apple juice beverage matrix;Journal of the Science of Food and Agriculture;2024-08-27

2. The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review;Food Research International;2024-01

3. Enhancing the efficacy of radiotherapy with Kalanchoe daigremontiana: A nanotechnological approach;Journal of Radiation Research and Applied Sciences;2023-09

4. Extraction of Anthocyanins from Black Grape By-Products and Improving Their Stability Using Cobalt(II) Complexation;Preventive Nutrition and Food Science;2022-12-31

5. Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation;Frontiers in Nutrition;2022-06-17

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