pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
Meili Xin, Liang Wang, Ying He, Hongzhou Jiang, Jinlong Tian, Bin Li
Topics & Concepts
ChemistryCharacterization (materials science)CaseinThermal stabilityHeat stabilityFood scienceMaterials scienceNanotechnologyOrganic chemistryComposite materialProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying Processes