Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins
Author:
Affiliation:
1. Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu P.R. China
2. The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P.R. China
Funder
National Natural Science Foundation of China
Publisher
Hindawi Limited
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14288
Reference34 articles.
1. Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion
2. Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels
3. Effects of Low-Dose Ionizing Radiation and Menadione, an Inducer of Oxidative Stress, Alone and in Combination in a Vertebrate Embryo Model
4. Binding Sites of Resveratrol, Genistein, and Curcumin with Milk α- and β-Caseins
5. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
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