Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness
Wei Dai, Ping Yin, Qinlu Lin, Ming Tian, Ming Wu, Jian Ding, Xiaoyi Jiang, Yong Fang
Topics & Concepts
EmulsionAnthocyaninHydrolysateFood scienceChemistryBlack riceMaterials scienceHydrolysisOrganic chemistryRaw materialSeaweed-derived Bioactive CompoundsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis