Related references
Note: Only part of the references are listed.The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid
Shuai Ren et al.
FOOD RESEARCH INTERNATIONAL (2021)
Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy
Shuai Ren et al.
FOODS (2021)
Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability
Thomas Attaribo et al.
FOOD CHEMISTRY (2020)
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
Wenjia He et al.
FOOD RESEARCH INTERNATIONAL (2018)
Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH
Hai-Yao Wu et al.
MOLECULES (2018)
Investigating the Interaction of Ascorbic Acid with Anthocyanins and Pyranoanthocyanins
Jacob E. Farr et al.
MOLECULES (2018)
Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range
Xinguang Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Preheated milk proteins improve the stability of grape skin anthocyanins extracts
Zhiyong He et al.
FOOD CHEMISTRY (2016)
The pH of beverages in the United States
Avanija Reddy et al.
JOURNAL OF THE AMERICAN DENTAL ASSOCIATION (2016)
Beyond the Barriers of Light Penetration: Strategies, Perspectives and Possibilities for Photodynamic Therapy
Srivalleesha Mallidi et al.
THERANOSTICS (2016)
Interaction of β-lactoglobulin with (-)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method
Zhiyong He et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Interactions of polyphenols with carbohydrates, lipids and proteins
Lidija Jakobek
FOOD CHEMISTRY (2015)
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation
Cheryl Chung et al.
FOOD RESEARCH INTERNATIONAL (2015)
Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice
Zorita Diaconeasa et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry
Renda Kankanamge Chaturika Jeewanthi et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
Carolina Busso Casati et al.
JOURNAL OF BERRY RESEARCH (2015)
Dietary Polyphenols and Type 2 Diabetes: Current Insights and Future Perspectives
J.B. Xiao et al.
CURRENT MEDICINAL CHEMISTRY (2014)
Polyphenol-rich blackcurrant extract prevents inflammation in diet-induced obese mice
Tyler Benn et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2014)
Seeds of Peganum Harmala L. Chemical Analysis, Antimalarial and Antioxidant Activities, and Cytotoxicity Against Human Breast Cancer Cells
Naziha Chabir et al.
Medicinal Chemistry (2014)
Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices
Li Jie et al.
FOOD CHEMISTRY (2013)
Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure in women
Amy Jennings et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2012)
Fluorescence spectroscopy and molecular modeling investigations on the thermally induced structural changes of bovine β-lactoglobulin
Nicoleta Stanciuc et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication
Raquel Zorilla et al.
DAIRY SCIENCE & TECHNOLOGY (2011)
Genesis and development of DPPH method of antioxidant assay
Sagar B. Kedare et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)
Renan C. Chiste et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice
Shaoqian Cao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Effects of casein- and whey protein-dextran conjugates on the stability of bog bilberry anthocyanin extract
Nan Zheng et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
The bioavailability and absorption of anthocyanins: Towards a better understanding
Tony K. McGhie et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Hydrolyzable tannin structures influence relative globular and random coil protein binding strengths
Eddie R. Deaville et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates
Eva Maria Hubbermann et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Bioavailability of a bilberry anthocyanin extract and its impact on plasma antioxidant capacity in rats
S Talavéra et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk
P Jing et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Whey proteins solubility as function of temperature and pH
DHG Pelegrine et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
In situ and in vitro antioxidant activity of sweetpotato anthocyanins
M Philpott et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice
T Tsuda et al.
JOURNAL OF NUTRITION (2003)
Antioxidant activity of anthocyanins and their aglycons
MP Kähkönen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships
KE Heim et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2002)