David McClements to Food Coloring Agents
This is a "connection" page, showing publications David McClements has written about Food Coloring Agents.
Connection Strength
0.687
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chem. 2017 Mar 01; 218:277-284.
Score: 0.545
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Chan CKY, Zeeb B, McClements DJ, Weiss J. Impact of laccase on the colour stability of structured oil-in-water emulsions. Food Res Int. 2017 07; 97:223-230.
Score: 0.142