Effects of high hydrostatic pressure on the binding capacity, interaction, and antioxidant activity of the binding products of cyanidin-3-glucoside and blueberry pectin
Chang Tan, Dongnan Li, Hao Wang, Yuqi Tong, Yang Zhao, Haotian Deng, Yanwen Kong, Chi Shu, Tingcai Yan, Xianjun Meng
Topics & Concepts
ChemistryPectinAntioxidantHydrostatic pressureHydrogen bondAntioxidant capacityAdsorptionFerricFood scienceBiochemistryChromatographyNuclear chemistryOrganic chemistryMoleculeThermodynamicsPhysicsPolysaccharides and Plant Cell WallsMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities