Concepedia

Tannin Copigmentation

Tannin Copigmentation is a molecular interaction phenomenon in which tannins act as cofactors that stabilize and enhance the color of anthocyanins through non-covalent complexation, thereby modulating the chromatic properties of plant-derived systems.

6

Publications

259

Citations

24

Authors

5

Institutions

Publications per year

2017–2026

2

Parents

Publications

6

pH and solvent effects on the copigmentation reaction of malvin with polyphenols, purine and pyrimidine derivatives

Raymond Brouillard, Marie-Claude Wigand, Olivier Dangles et al. · Journal of the Chemical Society Perkin Transactions 2 · 1991 · 99 citations

, , +17

Effects of organic acids on color intensification, thermodynamics, and copigmentation interactions with anthocyanins

Xiaorui Lv, Liling Li, Xiaomin Lu et al. · Food Chemistry · 2022 · 60 citations

, , +16

Effects and mechanism of natural phenolic acids/fatty acids on copigmentation of purple sweet potato anthocyanins

Xiaorui Lv, Jianlou Mu, Wenxiu Wang et al. · Current Research in Food Science · 2022 · 32 citations · Full text

, , +17

Vinylcatechin Dimers Are Much Better Copigments for Anthocyanins than Catechin Dimer Procyanidin B3

Luís Cruz, Natércia F. Brás, Natércia Teixeira et al. · Journal of Agricultural and Food Chemistry · 2010 · 27 citations

, , +16

Copigmentation and self-association of anthocyanins in food model systems

Enrico Miniati, Pietro Damiani, Giuseppe Mazza · Italian Journal of Food Science · 1992 · 22 citations · Full text

, , +6

1–5 of 6

Authors

24

  1. JW
    Jie Wang

    North Carolina State University, United States

    2 publications · 92 citations

    2

    h-index

  2. XL
    Xiaomin Lu

    North Carolina State University, United States

    2 publications · 92 citations

    2

    h-index

  3. XL
    Xiaorui Lv

    North Carolina State University, United States

    2 publications · 92 citations

    2

    h-index

  4. QM
    Qianyun Ma

    Hebei Agricultural University, China

    2 publications · 92 citations

    2

    h-index

  5. NF
    Natércia F. Brás

    Rede de Química e Tecnologia, Portugal

    2 publications · 46 citations

    2

    h-index

1–5 of 24

Institutions

5

  1. Hebei Agricultural University

    Baoding, China

    2 h-index

    15 publications

    704 citations

  2. North Carolina State University

    Raleigh, United States

    2 h-index

    2 publications

    92 citations

  3. Rede de Química e Tecnologia

    Porto, Portugal

    2 h-index

    3 publications

    73 citations

  4. Universidade do Porto

    Porto, Portugal

    2 h-index

    12 publications

    276 citations

  5. Université d'Avignon et des Pays de Vaucluse

    Avignon, France

    1 h-index

    1 publications

    27 citations

  6. Institute of Himalayan Bioresource Technology

    Pālampur, India

    1 publications

    20 citations

  7. Academy of Scientific and Innovative Research

    Ghaziabad, India

    1 publications

    20 citations

1–7 of 5

Venues

  1. Journal of Agricultural and Food Chemistry

    2 publications · 46 citations

    2

    h-index

  2. Food Chemistry

    1 publications · 60 citations

    1

    h-index

  3. 1

    h-index

  4. Current Research in Food Science

    1 publications · 32 citations

    1

    h-index

  5. Italian Journal of Food Science

    IJFS · 1 publications · 22 citations

    1

    h-index

1–5