Concepedia

Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

Daniele de Almeida Paula, Afonso Mota Ramos, Eduardo Basílio de Oliveira, Eliane Maurício Furtado Martins, Frederico Augusto Ribeiro de Barros, Márcia Cristina Teixeira Ribeiro Vidigal, Nataly de Almeida Costa, Carolina Tatagiba da Rocha

International Journal of Biological Macromolecules · 2018 · 83 citations · 40 references

DOI

Concepts

References

40

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

, , +14

Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

Quantitative Methods for Anthocyanins.

Tibor Fuleki, F. J. Francis · Journal of Food Science · 1968 · 882 citations

, , +12

Quantitative Methods for Anthocyanins.

Tibor Fuleki · Journal of Food Science · 1968 · 620 citations

, , +12

Structure and Molecular Stacking of Anthocyanins—Flower Color Variation

Toshio Goto, Tadao Kondo · Angewandte Chemie International Edition in English · 1991 · 477 citations

, , +17