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Addition of sucrose during the blueberry heating process is good or bad? Evaluating the changes of anthocyanins/anthocyanidins and the anticancer ability in HepG-2 cells
10.1016/j.foodres.2018.02.071 · doi-reference
Interaction between curcumin and β-casein: Multi-spectroscopic and molecular dynamics simulation methods
10.3390/molecules26165092 · doi-reference
Protective effect and mechanism of action of xanthan gum on the color stability of black rice anthocyanins in model beverage systems
10.1016/j.ijbiomac.2020.09.027 · doi-reference
Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum
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Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point
10.1016/j.foodres.2022.111847 · doi-reference
Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking
10.1016/j.foodchem.2025.142992 · doi-reference
Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles
10.1016/j.foodchem.2023.138150 · doi-reference
Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion
10.1016/j.foodchem.2021.131496 · doi-reference
Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes
10.1016/j.foodchem.2020.127915 · doi-reference
Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives
10.1016/j.foodchem.2018.12.111 · doi-reference
Study of the interaction mechanism between theaflavin and zein
10.1016/j.jfoodeng.2023.111700 · doi-reference
The desulfite mechanism exploration in a mode: Interaction between casein and sulfite by multi-spectrometry
10.1016/j.lwt.2021.111225 · doi-reference
Structural and functional characterization of ovalbumin-proanthocyanidin-sodium alginate conjugates and their application in sunflower oil emulsion systems
10.1016/j.foodhyd.2025.111534 · doi-reference
pH-dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
10.1016/j.foodhyd.2024.110334 · doi-reference
Mechanism of protein binding to blueberry anthocyanins in the presence of 2-furaldehyde, a sucrose degradation product
10.1016/j.foodhyd.2024.111028 · doi-reference
Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular docking
10.1016/j.foodchem.2018.07.153 · doi-reference
Known and potential health benefits and mechanisms of blueberry anthocyanins: A review
10.1016/j.fbio.2023.103050 · doi-reference
Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties
10.1016/j.foodres.2022.112317 · doi-reference
Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0
10.1016/j.foodchem.2014.09.059 · doi-reference
Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring
10.1016/j.carbpol.2019.115006 · doi-reference
Analysis of the interaction mechanism of anthocyanins (Aronia melanocarpa Elliot) with β-casein
10.1016/j.foodhyd.2018.06.011 · doi-reference
Pickering emulsions stabilized by β-lactoglobulin-Rosmarinic acid-pectin nanoparticles: Influence of interfacial behavior and rheology performance
10.1016/j.foodhyd.2024.110084 · doi-reference
Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions
10.1016/j.foodchem.2022.132492 · doi-reference
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
10.1016/j.foodhyd.2024.110125 · doi-reference
The composition, microstructure, interaction with polysaccharides of casein micelles and their potential application as drug delivery-a review
10.1016/j.fbio.2025.106068 · doi-reference
Design of a liposome casein hydrogel as an efficient front-end homeostatic anthocyanin loading system
10.1016/j.ijbiomac.2024.134928 · doi-reference
Effects of mannoprotein on the stability and in vitro digestion of cyanidin-3-glucoside
10.1016/j.foodchem.2022.134602 · doi-reference
Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries
10.1016/j.foodchem.2018.12.089 · doi-reference
Interactions with peanut protein isolate regulate the bioaccessibility of cyanidin-3-O-glucoside: Multispectral analysis, simulated digestion, and molecular dynamic simulation
10.1016/j.foodchem.2024.141586 · doi-reference
Casein and pectin: Structures, interactions, and applications
10.1016/j.tifs.2020.01.027 · doi-reference
Enhancing anthocyanin stability in blue honeysuckle berries via interaction with whey protein isolate: Structural and spectroscopic insights
10.1016/j.foodchem.2025.147585 · doi-reference
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
10.1016/j.foodchem.2017.11.090 · doi-reference
Changes in the color, chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage
10.1016/j.foodchem.2015.07.021 · doi-reference
Formulation and characterization of nanocapsules loaded with roselle anthocyanins extract and enhancement of anthocyanins bioaccessibility
10.1016/j.foodchem.2024.140446 · doi-reference
Purification and characterization of a chicory polysaccharide and its application in stabilizing genistein for cancer therapy
10.1016/j.ijbiomac.2023.124635 · 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
Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model
10.1016/j.foodres.2014.05.055 · doi-reference
Exploring the nutraceutical potential of grape seed extract
10.22194/fpn.2025.1037 · doi-reference
