Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion
Yuxi Lang, Bin Li, Er Sheng Gong, Chi Shu, Xu Si, Ningxuan Gao, Weijia Zhang, Huijun Cui, Xianjun Meng
Topics & Concepts
BioavailabilityCaseinChemistryAntioxidantFood scienceDigestion (alchemy)Antioxidant capacityChromatographyBiochemistryBiologyPharmacologyPhytochemicals and Antioxidant ActivitiesProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides