In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin
Vemana Gowd, Naymul Karim, Lianghua Xie, Mohammad Rezaul Islam Shishir, Yang Xu, Wei Chen
Topics & Concepts
PectinChemistryPolysaccharideBioavailabilityFood scienceAntioxidantChitosanAnthocyaninIngredientFunctional foodBiological activitySpray dryingIn vitroBiochemistryChromatographyPharmacologyBiologyProteins in Food SystemsPolysaccharides and Plant Cell WallsProbiotics and Fermented Foods