Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability-Reference-Cited by-同舟云学术

Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability

Published:2024-03 Issue: Volume:148 Page:109490
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Parandi Ehsan,Mousavi Mohammad^ORCID,Assadpour Elham,Kiani Hossein,Jafari Seid Mahdi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Betalains as promising natural colorants in smart/active food packaging;Abedi-Firoozjah;Food Chemistry,2023

2. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity;Ai;Food Hydrocolloids,2021

3. In vitro antioxidant and antihypertensive properties of sesame seed enzymatic protein hydrolysate and ultrafiltration peptide fractions;Aondona;Journal of Food Biochemistry,2021

4. A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors;Cai;Food Chemistry,2022

5. Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature;Capar;Lebensmittel-Wissenschaft & Technologie,2021

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