176 related articles for article (PubMed ID: 27211641)
1. Preheated milk proteins improve the stability of grape skin anthocyanins extracts.
He Z; Xu M; Zeng M; Qin F; Chen J
Food Chem; 2016 Nov; 210():221-7. PubMed ID: 27211641
[TBL] [Abstract][Full Text] [Related]
2. Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts.
He Z; Zhu H; Xu M; Zeng M; Qin F; Chen J
Food Chem; 2016 Oct; 209():234-40. PubMed ID: 27173557
[TBL] [Abstract][Full Text] [Related]
3. Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts.
He Z; Xu M; Zeng M; Qin F; Chen J
Food Chem; 2016 May; 199():314-22. PubMed ID: 26775977
[TBL] [Abstract][Full Text] [Related]
4. Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside.
He W; Yin Z; Liu S; Chen Y; Qie X; Chen J; Zeng M; Qin F; He Z
Food Chem; 2021 May; 345():128829. PubMed ID: 33316711
[TBL] [Abstract][Full Text] [Related]
5. Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry.
Zang Z; Tian J; Chou S; Lang Y; Tang S; Yang S; Yang Y; Jin Z; Chen W; Liu X; Huang W; Li B
Int J Biol Macromol; 2024 Jan; 255():127880. PubMed ID: 37944731
[TBL] [Abstract][Full Text] [Related]
6. 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.
Ren S; Giusti MM
Food Res Int; 2021 Jun; 144():110350. PubMed ID: 34053543
[TBL] [Abstract][Full Text] [Related]
7. Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
Gérard V; Ay E; Morlet-Savary F; Graff B; Galopin C; Ogren T; Mutilangi W; Lalevée J
J Agric Food Chem; 2019 May; 67(19):5647-5660. PubMed ID: 31026157
[TBL] [Abstract][Full Text] [Related]
8. Stability of anthocyanins from red grape skins under pressurized liquid extraction and ultrasound-assisted extraction conditions.
Liazid A; Barbero GF; Azaroual L; Palma M; Barroso CG
Molecules; 2014 Dec; 19(12):21034-43. PubMed ID: 25517342
[TBL] [Abstract][Full Text] [Related]
9. Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range.
Qin X; Yuan D; Wang Q; Hu Z; Wu Y; Cai J; Huang Q; Li S; Liu G
J Agric Food Chem; 2018 Sep; 66(36):9556-9564. PubMed ID: 30107731
[TBL] [Abstract][Full Text] [Related]
10. Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism.
Wang Y; Yang C; Zhang J; Zhang L
Food Chem; 2023 Jun; 412():135507. PubMed ID: 36716623
[TBL] [Abstract][Full Text] [Related]
11. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds.
Ghafoor K; Choi YH; Jeon JY; Jo IH
J Agric Food Chem; 2009 Jun; 57(11):4988-94. PubMed ID: 19405527
[TBL] [Abstract][Full Text] [Related]
12. Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes.
Quan W; He W; Qie X; Chen Y; Zeng M; Qin F; Chen J; He Z
Food Chem; 2020 Aug; 320():126655. PubMed ID: 32224423
[TBL] [Abstract][Full Text] [Related]
13. Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy.
Ren S; Rodriguez-Saona L; Giusti MM
Molecules; 2022 Feb; 27(5):. PubMed ID: 35268638
[TBL] [Abstract][Full Text] [Related]
14. Structure elucidation of peonidin 3,7-o-β-diglucoside isolated from Garnacha Tintorera (Vitis vinifera L.) grapes.
Castillo-Muñoz N; Winterhalter P; Weber F; Gómez MV; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
J Agric Food Chem; 2010 Oct; 58(20):11105-11. PubMed ID: 20866031
[TBL] [Abstract][Full Text] [Related]
15. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts.
Chen Z; Wang C; Gao X; Chen Y; Kumar Santhanam R; Wang C; Xu L; Chen H
Food Chem; 2019 Jan; 271():266-273. PubMed ID: 30236676
[TBL] [Abstract][Full Text] [Related]
16. Polymers and protein-associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications.
Constantin OE; Stănciuc N; Yan Y; Ghinea IO; Ungureanu C; Cîrciumaru A; Wang D; Poklar Ulrih N; Râpeanu G
J Sci Food Agric; 2021 May; 101(7):2676-2686. PubMed ID: 33068008
[TBL] [Abstract][Full Text] [Related]
17. Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues.
Luque-Rodríguez JM; Luque de Castro MD; Pérez-Juan P
Bioresour Technol; 2007 Oct; 98(14):2705-13. PubMed ID: 17092712
[TBL] [Abstract][Full Text] [Related]
18. Tuning color variation in grape anthocyanins at the molecular scale.
Rustioni L; Di Meo F; Guillaume M; Failla O; Trouillas P
Food Chem; 2013 Dec; 141(4):4349-57. PubMed ID: 23993625
[TBL] [Abstract][Full Text] [Related]
19. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.
Li J; Li XD; Zhang Y; Zheng ZD; Qu ZY; Liu M; Zhu SH; Liu S; Wang M; Qu L
Food Chem; 2013 Feb; 136(3-4):1429-34. PubMed ID: 23194545
[TBL] [Abstract][Full Text] [Related]
20. Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde.
Teng B; Hayasaka Y; Smith PA; Bindon KA
J Agric Food Chem; 2019 Aug; 67(32):8938-8949. PubMed ID: 31361121
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
