Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions
Yun Wang, Jian Zhang, Lianfu Zhang
Topics & Concepts
AnthocyaninChemistryvan der Waals forceCovalent bondHydrogen bondWhey protein isolateHydrophobic effectNon-covalent interactionsWhey proteinRose (mathematics)Organic chemistryFood scienceMoleculeMathematicsGeometryProtein Interaction Studies and Fluorescence AnalysisSurfactants and Colloidal SystemsProteins in Food Systems