The present study was aimed to evaluate the interaction between anthocyanins from black
rice and soybean protein isolate (SPI) via non-covalent and covalent bindings and the …

The interactions of soy protein isolate with cyanidin-3-O-glucoside were investigated to
study the protective effect of protein on anthocyanin's stability by UV–Vis spectrophotometry …

The complexation of anthocyanin-rich black rice extracts (ARBRE) with soybean protein
isolate (SPI) heated at 0, 70, 85, and 100° C and its effect on protein digestibility were …

In order to broaden the application of grape skin anthocyanin extract (GSAE) in flour
products, the interaction of gliadin (Gli) and GSAE were investigated. Seven anthocyanin …

Seeking for healthier dietary foods without compromising their quality has become the first
choice for consumers. Various components in foods are able to interact with each other and …

This study investigated the functional properties and structural changes associated with the
complexation of rice protein (RP) with anthocyanins (ACN). Furthermore, fractions (ie …

The non-covalent interaction between anthocyanin and dietary protein had an impact on
their physicochemical property. The purpose of this study was to study the non-covalent …

The aim of this research was to explore the mechanism of interaction between astaxanthin
(AST) and soy protein fibrils (SPF) and its effect on the structure and rheological properties …

To investigate the interaction mechanism of casein (CA) and whey protein (WP) with
anthocyanins from purple potato flour (PPA), multiple spectroscopic techniques and …

The protein-bound anthocyanin complexes are naturally existed in food systems by their
spontaneous interaction. In this study, the interaction mechanism of homological proteins (p …