Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

C Chung, T Rojanasasithara, W Mutilangi… - Food Research …, 2015 - Elsevier
Anthocyanins are often used in functional foods and beverages as colorants and
nutraceuticals. However, these natural compounds may undergo chemical degradation …
被引用次数：220 相关文章

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

C Chung, T Rojanasasithara… - Food research …, 2015 - pubmed.ncbi.nlm.nih.gov
Anthocyanins are often used in functional foods and beverages as colorants and
nutraceuticals. However, these natural compounds may undergo chemical degradation …

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.

C Chung, T Rojanasasithara, W Mutilangi… - 2015 - cabidigitallibrary.org
Anthocyanins are often used in functional foods and beverages as colorants and
nutraceuticals. However, these natural compounds may undergo chemical degradation …

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

C Chung, T Rojanasasithara, W Mutilangi… - Food Research …, 2015 - infona.pl
Anthocyanins are often used in functional foods and beverages as colorants and
nutraceuticals. However, these natural compounds may undergo chemical degradation …

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.

C Chung, T Rojanasasithara, W Mutilangi… - Food Research …, 2015 - europepmc.org
Anthocyanins are often used in functional foods and beverages as colorants and
nutraceuticals. However, these natural compounds may undergo chemical degradation …

[引用][C] Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

C Chung, T Rojanasasithara, W Mutilangi… - 2015