Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations

Thermodynamics of protein association reactions: forces contributing to stability

Philip D. Ross, Sankaran Subramanian · Biochemistry · 1981 · 5.5K citations

Natural Sciences, Biochemistry, Biophysics +15

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Regina Cortez, Diego A. Luna‐Vital, Daniel Margulis et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 509 citations

Agriculture, Chemistry, Food Science +17

Effect of spray drying and storage on the stability of bayberry polyphenols

Zhongxiang Fang, Bhesh Bhandari · Food Chemistry · 2011 · 389 citations

Agriculture, Food Science, Horticultural Sciences +14

Color Stability of Commercial Anthocyanin-Based Extracts in Relation to the Phenolic Composition. Protective Effects by Intra- and Intermolecular Copigmentation

Céline Malien-Aubert, Olivier Dangles, Marie Josèphe Amiot · Journal of Agricultural and Food Chemistry · 2000 · 344 citations

Agriculture, Biochemistry, Food Science +17

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

Jingjing Jia, Xin Gao, Minghao Hao et al. · Food Chemistry · 2017 · 340 citations

Natural Sciences, Biochemistry, Biophysics +14