These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
128 related articles for article (PubMed ID: 36610086)
1. Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities. Dong R; Tian J; Huang Z; Yu Q; Xie J; Li B; Li C; Chen Y Food Chem; 2023 Jun; 410():135375. PubMed ID: 36610086 [TBL] [Abstract][Full Text] [Related]
2. Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum. Zhao L; Pan F; Mehmood A; Zhang H; Ur Rehman A; Li J; Hao S; Wang C Food Chem; 2021 Jul; 351():129317. PubMed ID: 33636535 [TBL] [Abstract][Full Text] [Related]
3. Fabrication of nanocomplexes for anthocyanins delivery by ovalbumin and differently dense sulphate half-ester polysaccharides nanocarriers: Enhanced stability, bio-accessibility, and antioxidant properties. Dong R; Huang Z; Ma W; Yu Q; Xie J; Tian J; Li B; Shan J; Chen Y Food Chem; 2024 Jan; 432():137263. PubMed ID: 37657340 [TBL] [Abstract][Full Text] [Related]
4. Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Flores FP; Singh RK; Kerr WL; Pegg RB; Kong F Food Chem; 2014 Jun; 153():272-8. PubMed ID: 24491730 [TBL] [Abstract][Full Text] [Related]
5. Impact of grape pectic polysaccharides on anthocyanins thermostability. Fernandes A; Brandão E; Raposo F; Maricato É; Oliveira J; Mateus N; Coimbra MA; de Freitas V Carbohydr Polym; 2020 Jul; 239():116240. PubMed ID: 32414436 [TBL] [Abstract][Full Text] [Related]
6. Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study. Zang Z; Chou S; Tian J; Lang Y; Shen Y; Ran X; Gao N; Li B Food Chem; 2021 Jan; 336():127700. PubMed ID: 32768906 [TBL] [Abstract][Full Text] [Related]
7. Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system. Lin Y; Zhang L; Li X; Zhai C; Liu J; Zhang R Int J Biol Macromol; 2024 Feb; 257(Pt 1):128639. PubMed ID: 38056153 [TBL] [Abstract][Full Text] [Related]
8. Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics. Zeng F; Zeng H; Ye Y; Zheng S; Zhuang Y; Liu J; Fei P Food Funct; 2021 Aug; 12(15):6821-6829. PubMed ID: 34115078 [TBL] [Abstract][Full Text] [Related]
9. Protective effect and mechanism of action of xanthan gum on the color stability of black rice anthocyanins in model beverage systems. Zhao L; Pan F; Mehmood A; Zhang Y; Hao S; Rehman AU; Li J; Wang C; Wang Y Int J Biol Macromol; 2020 Dec; 164():3800-3807. PubMed ID: 32910958 [TBL] [Abstract][Full Text] [Related]
10. Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo. Kuntz S; Rudloff S; Asseburg H; Borsch C; Fröhling B; Unger F; Dold S; Spengler B; Römpp A; Kunz C Br J Nutr; 2015 Apr; 113(7):1044-55. PubMed ID: 25778541 [TBL] [Abstract][Full Text] [Related]
11. Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion. Lang Y; Li B; Gong E; Shu C; Si X; Gao N; Zhang W; Cui H; Meng X Food Chem; 2021 Jan; 334():127526. PubMed ID: 32702589 [TBL] [Abstract][Full Text] [Related]
12. Blueberry pectin and increased anthocyanins stability under in vitro digestion. Koh J; Xu Z; Wicker L Food Chem; 2020 Jan; 302():125343. PubMed ID: 31430630 [TBL] [Abstract][Full Text] [Related]
13. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation. Copetti G; Grassi M; Lapasin R; Pricl S Glycoconj J; 1997 Dec; 14(8):951-61. PubMed ID: 9486428 [TBL] [Abstract][Full Text] [Related]
14. Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis. Lang Y; Li E; Meng X; Tian J; Ran X; Zhang Y; Zang Z; Wang W; Li B Food Res Int; 2019 Aug; 122():487-495. PubMed ID: 31229104 [TBL] [Abstract][Full Text] [Related]
15. Fabrication of blueberry anthocyanins-rich gels based on the apricot polysaccharides with different esterification degrees. Cheng X; Wu C; Fan G; Li X; Li T; Zhou D; Cong K; Suo A; Yang T; Shi J; Wang L Int J Biol Macromol; 2024 Jul; 273(Pt 2):133154. PubMed ID: 38878922 [TBL] [Abstract][Full Text] [Related]
16. Konjac glucomannan and konjac glucomannan/xanthan gum mixtures as excipients for controlled drug delivery systems. Diffusion of small drugs. Alvarez-Manceñido F; Landin M; Lacik I; Martínez-Pacheco R Int J Pharm; 2008 Feb; 349(1-2):11-8. PubMed ID: 17804182 [TBL] [Abstract][Full Text] [Related]
17. Sonosynthesis and characterization of konjac gum/xanthan gum supported ironoxide nanoparticles. Özbaş F; Tüzün E; Yıldız A; Karakuş S Int J Biol Macromol; 2021 Jul; 183():1047-1057. PubMed ID: 33984379 [TBL] [Abstract][Full Text] [Related]
18. Konjac glucomannan/xanthan gum enzyme sensitive binary mixtures for colonic drug delivery. Alvarez-Manceñido F; Landin M; Martínez-Pacheco R Eur J Pharm Biopharm; 2008 Jun; 69(2):573-81. PubMed ID: 18294827 [TBL] [Abstract][Full Text] [Related]
19. Multifunctional konjac glucomannan/xanthan gum self-healing coating for bananas preservation. Deng P; Zhang Y; Niu Z; Li Y; Wang Z; Jiang F Int J Biol Macromol; 2024 Jun; 270(Pt 1):132287. PubMed ID: 38735601 [TBL] [Abstract][Full Text] [Related]
20. Anthocyanins and phenolic acids from a wild blueberry (Vaccinium angustifolium) powder counteract lipid accumulation in THP-1-derived macrophages. Del Bo' C; Cao Y; Roursgaard M; Riso P; Porrini M; Loft S; Møller P Eur J Nutr; 2016 Feb; 55(1):171-82. PubMed ID: 25595100 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]