An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides-Reference-Cited by-同舟云学术

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An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

Published:2022-08-26 Issue:5 Volume:21 Page:4378-4401
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Zang Zhihuan¹^ORCID,Tang Siyi¹,Li Zhiying¹,Chou Shurui¹^ORCID,Shu Chi¹,Chen Yi²^ORCID,Chen Wei³^ORCID,Yang Shufang⁴,Yang Yiyun⁴,Tian Jinlong¹,Li Bin¹

Affiliation:

1. College of Food Science Shenyang Agricultural University Shenyang China

2. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

3. Faculty of Biosystems Engineering and Food Science Zhejiang University Hangzhou China

4. Zhejiang Lanmei Technology Co., Ltd. Zhuji China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13026

Reference127 articles.

1. Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions

2. Recent trends in chemical modification and antioxidant activities of plants-based polysaccharides: A review

3. Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies

4. Spectroscopic and docking studies on the interaction between caseins and β-carotene

5. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

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