A Study of Controlled Uptake and Release of Anthocyanins by Oxidized Starch Microgels
Author:
Affiliation:
1. State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, North Third Ring Road 15, 100029 Beijing, China
2. College of Bioengineering, Beijing Polytechnic, Shao Yao Ju 1, 100029 Beijing, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400275m
Reference39 articles.
1. Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States: Fruits and Berries
2. Analysis and biological activities of anthocyanins
3. Anthocyanins - nature, occurrence and dietary burden
4. Anthocyanins as natural food colours—selected aspects
5. Effect of polysaccharides on the colour of anthocyanins
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