The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment
Xuejiao Qie, Wenpu Chen, Renyi Wu, Zhaojun Wang, Maomao Zeng, Jie Chen, H. Douglas Goff, Zhiyong He
Topics & Concepts
ChemistryAntioxidantHydrogen bondvan der Waals forceBeta-lactoglobulinAnthocyaninHydrophobic effectZeta potentialAntioxidant capacityFood scienceMoleculeOrganic chemistryNanotechnologyWhey proteinMaterials scienceNanoparticleProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides