Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms
Yong Cheng, Xi Chen, Tian Yang, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He
Topics & Concepts
AnthocyaninChemistryFerulic acidWhey protein isolateWhey proteinCyanidinTernary operationPigmentTernary complexFood scienceChromatographyOrganic chemistryEnzymeProgramming languageComputer sciencePhytochemicals and Antioxidant ActivitiesProteins in Food SystemsProtein Interaction Studies and Fluorescence Analysis