Effects of casein- and whey protein-dextran conjugates on the stability of bog bilberry anthocyanin extract

International Journal of Food Science and Technology

Volumn 44, Issue 7, 2009, Pages 1452-1458

  Zheng, Nan ^a   Bucheli, Peter ^b   Jing, Hao ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Anthocyanin; Bog bilberry; Casein dextran conjugate; Stability; Whey protein dextran conjugate

Indexed keywords

VACCINIUM; VACCINIUM ULIGINOSUM;

EID: 67650866209     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01979.x     Document Type: Article

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