Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties
Qian Li, Jialu Huang, Tiantian Zhao, Yuli Wang, Fengjiao Cai, David Julian McClements, Yinxin Fu, Peiyi Shen, Jian Xu
Topics & Concepts
PectinChemistryAntioxidantProanthocyanidinFood scienceAstringentRheologyPolyphenolOrganic chemistryTasteMaterials scienceComposite materialPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems