The interaction mechanism between zein and folic acid in alkaline aqueous solutions: An experimental and molecular simulation study
10.1093/fqsafe/fyad064 · doi-reference
Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
10.1016/j.foodchem.2022.134050 · doi-reference
Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry
10.1016/j.ijbiomac.2023.127880 · doi-reference
Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality
10.1016/j.lwt.2021.112269 · doi-reference
Effects of environmental factors and fermentation on red raspberry anthocyanins stability
10.1016/j.lwt.2022.114252 · doi-reference
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
10.1016/j.foodhyd.2021.107113 · doi-reference
Protein nanofibrils and their hydrogel formation with metal ions
10.1021/acsnano.0c10893 · doi-reference
Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment
10.1016/j.foodres.2024.115031 · doi-reference
Whey protein isolate-chitosan PolyElectrolyte nanoparticles as a drug delivery system
10.3390/molecules28041724 · doi-reference
Improving the stability of wheat gliadin nanoparticles–effect of gum arabic addition
10.1016/j.foodhyd.2018.01.042 · doi-reference
Isolation of phenolic compounds from raspberry based on molecular imprinting techniques and investigation of their anti-Alzheimer’s disease properties
10.3390/molecules27206893 · doi-reference
A cost-effective and sensitive voltammetric sensor for determination of baicalein in herbal medicine based on shuttle-shape α-Fe₂O₃ nanoparticle decorated multi-walled carbon nanotubes
10.1016/j.colsurfa.2025.136850 · doi-reference
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
10.1016/j.foodhyd.2024.110125 · doi-reference
Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions
10.1016/j.lwt.2016.04.041 · doi-reference
Key structural characteristics enhancing digestion resistance in rice starch–sugarcane polyphenols complexes
10.1016/j.foodchem.2026.148040 · doi-reference
Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa
10.1016/j.foodchem.2019.125687 · doi-reference
Tailored zein-polysaccharide nanoparticles for anthocyanin encapsulation: Insights into preparation and characterization
10.1016/j.foodhyd.2025.111365 · doi-reference
Comparing pH differential and methanol-based methods for anthocyanin assessments of strawberries
10.1002/fsn3.2065 · doi-reference
Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
10.1016/j.ijbiomac.2017.10.044 · doi-reference
Nanoencapsulation of anthocyanins-loaded β-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro
10.1016/j.foodres.2020.109635 · doi-reference
Anthocyanin profiling using UV-vis spectroscopy and liquid chromatography mass spectrometry
10.5740/jaoacint.19-0201 · doi-reference
Antioxidant activity of anthocyanins and anthocyanidins: A critical review
10.3390/ijms252212001 · doi-reference
Liquid chromatographic quadrupole time-of-flight mass spectrometric untargeted profiling of (poly) phenolic compounds in Rubus idaeus L. and Rubus occidentalis L. fruits and their comparative evaluation
10.3390/antiox10050704 · doi-reference
The interactions between anthocyanin and whey protein: A review
10.1111/1541-4337.12854 · doi-reference
Identification and molecular mechanism of novel antioxidant peptides from tiger nut (Cyperus esculentus L.)
10.1016/j.fbio.2024.105738 · doi-reference
Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation
10.1016/j.foodhyd.2014.02.009 · doi-reference
Formation and characterization of self-assembled rice protein hydrolysate nanoparticles as soy isoflavone delivery systems
10.3390/foods12071523 · doi-reference
Soybean protein isolate gel particles as foaming and emulsifying agents
10.1016/j.foodhyd.2016.03.028 · doi-reference
Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions
10.1016/j.ultsonch.2019.104927 · doi-reference
Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking
10.1016/j.lwt.2021.112084 · doi-reference
