Preheated milk proteins improve the stability of grape skin anthocyanins extracts

Food Chemistry

Volumn 210, Issue , 2016, Pages 221-227

  He, Zhiyong ^a   Xu, Mingzhu ^a   Zeng, Maomao ^a   Qin, Fang ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Anthocyanins degradation; Casein; Grape skin anthocyanins extracts; Preheat treatment; Stability; Whey proteins

Indexed keywords

CASEIN; CONVERGENCE OF NUMERICAL METHODS; PH EFFECTS; PROTEINS;

GRAPE SKIN; MILK PROTEIN; PHOTO-STABILITY; PRE-HEAT TREATMENT; PROTECTIVE EFFECTS; WHEY PROTEINS;

ANTHOCYANINS;

ANTHOCYANIN; CASEIN; GRAPE SKIN ANTHOCYANIN EXTRACT; MILK PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN; PLANT EXTRACT;

ARTICLE; DEGRADATION; FRUIT COLOR; GRAPE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEASUREMENT; OXIDATION; PREHEATING; PROTEIN STABILITY; THERMOSTABILITY; CHEMISTRY; FRUIT; HEAT; ISOLATION AND PURIFICATION; PLANT SEED; VITIS;

ANTHOCYANINS; CASEINS; FRUIT; HOT TEMPERATURE; PLANT EXTRACTS; SEEDS; VITIS; WHEY PROTEINS;

EID: 84964637800     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.116     Document Type: Article

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