Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein

Black currant polyphenols: Their storage stability and microencapsulation

Anna Bąkowska-Barczak, Paul Kolodziejczyk · Industrial Crops and Products · 2010 · 338 citations

Food Chemistry, Food Packaging, Engineering +8

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

Wiesław Wiczkowski, Dorota Szawara‐Nowak, Joanna Topolska · Food Research International · 2012 · 263 citations

Food Chemistry, Biochemistry, Phytochemical +4

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

Zhiyong He, Mingzhu Xu, Maomao Zeng et al. · Food Chemistry · 2015 · 227 citations

Food Chemistry, Food Bioactive Compound, Medicine +4

Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin

Jing Cheng, Jianhua Liu, Govindarajan Prasanna et al. · International Journal of Biological Macromolecules · 2017 · 150 citations

Protein Chemistry, Molecular Docking Studies, Whey Protein +10

Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

Eva Maria Hubbermann, Anja Steffen‐Heins, Heiko Stöckmann et al. · European Food Research and Technology · 2005 · 140 citations

Food Chemistry, Ripening, Colour Stability +2