Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes
Wei Quan, Wei He, Xuejiao Qie, Yao Chen, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He
Topics & Concepts
ChemistryAnthocyaninFood scienceShelf lifeThermal stabilitySoy proteinFood storageCyclodextrinDegradation (telecommunications)ChromatographyOrganic chemistryComputer scienceTelecommunicationsPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsPostharvest Quality and Shelf Life Management