Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

Liting Wu, I‐Lin Tsai, Yi‐Cheng Ho et al. · Carbohydrate Polymers · 2020 · 276 citations

Agriculture, Food Science, Food Chemistry +15

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

Zhongqin Chen, Cong Wang, Xudong Gao et al. · Food Chemistry · 2018 · 228 citations

Agriculture, Nutritional Sciences, Plant Biology +13

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

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Ying Mao, Lushan Sui, Ning Yang et al. · Food Chemistry · 2018 · 186 citations

Agriculture, Chemistry, Food Science +13

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

Hui Shen, Mouming Zhao, Weizheng Sun · Food Chemistry · 2019 · 178 citations

Life Sciences, Biochemistry, Biophysics +13