Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH
Xi Chen, Yanming Guan, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zhiyong He
Topics & Concepts
RutinChemistryAnthocyaninGallic acidFood scienceWhey protein isolateChromatographyThermal stabilityWhey proteinOrganic chemistryAntioxidantPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisHorticultural and Viticultural Research