Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations-Reference-Cited by-同舟云学术

Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations

Published:2020-09-24 Issue:4 Volume:101 Page:1579-1588
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Khalifa Ibrahim¹²^ORCID,Du Jing¹,Nawaz Asad³^ORCID,Li Chunmei¹

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Ministry of Education) Wuhan China

2. Food Technology Department Faculty of Agriculture, Benha University Moshtohor Egypt

3. Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education College of Agriculture, Yangzhou University Yangzhou China

Funder

Fundamental Research Funds for the Central Universities

China Scholarship Council

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10777

Reference36 articles.

1. Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides

2. Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins