2022peer-reviewed119 citations
Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities
Ruihong Dong, Jinlong Tian, Ziyan Huang, Qiang Yu, Jianhua Xie, Bin Li +2 more
Food Chemistry
Concepts
ThermostabilityPolysaccharideChemistryAntioxidantXanthan gumThermal stabilityFood science