Lv11
40 积分 2023-11-01 加入
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing
3个月前
已完结
Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review
3个月前
已完结
The formation of metal and “co-pigment” complexes of cyanidin 3-glucoside
3个月前
已完结
Effect of in vitro‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells
3个月前
已完结
Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions
3个月前
已完结
Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice
3个月前
已完结
Covalent and non‐covalent interaction of myofibrillar protein and cyanidin‐3‐O‐glucoside: focus on structure, binding sites and in vitro digestion properties
3个月前
已完结
Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy
3个月前
已完结
Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside
3个月前
已完结
Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
3个月前
已完结
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