A review of the interaction between anthocyanins and proteins
Anthocyanins have good physiological functions, but they are unstable. The interaction between anthocyanins and proteins can improve the stability, nutritional and functional properties of the complex. This paper reviews the structural changes of complex of anthocyanins interacting with proteins fro...
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| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 5 vom: 03. Juli, Seite 470-482
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| 1. Verfasser: |
Li, Jia
(VerfasserIn) |
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| Weitere Verfasser: |
Wang, Bixiang,
He, Yang,
Wen, Liankui,
Nan, Hailong,
Zheng, Fei,
Liu, He,
Lu, Siyan,
Wu, Manyu,
Zhang, Haoran |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Review
Anthocyanins
functional properties
interaction
proteins
structure
Soybean Proteins |
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