Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation

Revealing Noncovalent Interactions

Erin R. Johnson, Shahar Keinan, Paula Mori‐Sánchez et al. · Journal of the American Chemical Society · 2010 · 9.3K citations

Natural Sciences, Chemistry, Medicinal Chemistry +17

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Emmanuel Kwaw, Yongkun Ma, William Tchabo et al. · Food Chemistry · 2018 · 484 citations

Agriculture, Food Science, Microbiology +17

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

André Mundombe Sinela, Nadirah Rawat, Christian Mertz et al. · Food Chemistry · 2016 · 214 citations

Agriculture, Food Science, Plant Sciences +13

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

Shengxiang Gong, Chengyu Yang, Jianhua Zhang et al. · Food Hydrocolloids · 2020 · 149 citations

Agriculture, Biochemistry, Food Science +14

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

Linlin Fan, Ying Wāng, Pujun Xie et al. · Food Chemistry · 2018 · 148 citations

Agriculture, Food Science, Materials Science +17