Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring

Yiwen Bao, Huijun Cui, Jinlong Tian, +9

Food Control

Food ChemistryShrimp Freshness MonitoringBiochemistryBioanalysisAnalytical Chemistry +7

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Zhihuan Zang, Shurui Chou, Jinlong Tian, +5

Food Chemistry

BiochemistryFood AnalysisBiotechnologyFood EngineeringBlueberry Anthocyanins +4

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

Yuxi Lang, Haiyan Gao, Jinlong Tian, +4

LWT

Food ChemistryFood FunctionFood Bioactive CompoundBiochemistryMedicine +7

Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities

Ruihong Dong, Jinlong Tian, Ziyan Huang, +5

Food Chemistry

Food ChemistryBiochemistryAntioxidant AbilitiesPolysaccharideBlueberry Anthocyanins +5

Bioactive flavonoids from Rubus corchorifolius inhibit α-glucosidase and α-amylase to improve postprandial hyperglycemia

Jinlong Tian, Xu Si, Yuehua Wang, +5

Food Chemistry

BiochemistryBioactive FlavonoidsRubus Corchorifolius InhibitDiabetesPhysiology +5

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree

Weijia Zhang, Yixiao Shen, Zudi Li, +10

Food Chemistry

Food ChemistryHigh Hydrostatic PressureFood Bioactive CompoundAntioxidant ActivitiesThermal Processing +2

A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution

Bin Li, Yiwen Bao, Jiaxin Li, +12

Food Chemistry

Food ChemistryChemical EngineeringEdible FilmEngineeringEdible Packaging +10

Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies

Fanhua Kong, Shimo Kang, Jinlong Tian, +8

Food Chemistry

BiochemistryProtein FoldingNatural SciencesGlycobiologyWhey Proteins +7

Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis

Yuxi Lang, Enhui Li, Xianjun Meng, +6

Food Research International

Food ChemistryIllumination ConditionsBiochemistryBioanalysisFood Biophysics +5

Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility

Huijun Cui, Xu Si, Jinlong Tian, +8

Food Hydrocolloids

Biofunctional MaterialAnthocyanins-loaded NanocomplexesCarboxymethyl CelluloseNatural PolymerChemistry +3