Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside
Zhiqiang Hou, Luqin Luan, Xinxin Hu, Shiguo Chen, Xingqian Ye
Topics & Concepts
PectinChemistryHydrogen bondAntioxidantPascalizationGlucosideMoleculeHydrophobic effectChromatographyFood scienceHigh pressureOrganic chemistryThermodynamicsAlternative medicineMedicinePathologyPhysicsProteins in Food SystemsMicrobial Inactivation MethodsMicroencapsulation and Drying Processes