Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability.

Gao, Qianni; Chen, Jiahui; Zhou, Guanghong; Xu, Xinglian

Gao, Qianni; Chen, Jiahui; Zhou, Guanghong; Xu, Xinglian.

Afiliación

Gao Q; Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural
Chen J; Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural
Zhou G; Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural
Xu X; Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural

Food Chem ; 427: 136693, 2023 Nov 30.

Article en En | MEDLINE | ID: mdl-37390735

Asunto(s)

Antocianinas; Antocianinas/química; Color

Palabras clave

Color stability; Intelligent packaging; Myofibrillar protein; Protein structure; Protein-anthocyanin complexes; Ultrasound

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Antocianinas Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido

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