Protective effect and mechanism of action of xanthan gum on the color stability of black rice anthocyanins in model beverage systems
Lei Zhao, Fei Pan, Arshad Mehmood, Yali Zhang, Shuai Hao, Ashfaq Ur Rehman, Jiayi Li, Chengtao Wang, Yong Wang
Topics & Concepts
Xanthan gumChemistryAnthocyaninThermal stabilityAscorbic acidFood scienceFourier transform infrared spectroscopyChemical engineeringOrganic chemistryMaterials scienceComposite materialRheologyEngineeringPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisPolysaccharides Composition and Applications