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One or more keywords matched the following items that are connected to McClements, David
Item TypeName
Concept Anthocyanins
Academic Article Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
Academic Article Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.
Academic Article Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
Academic Article Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.
Academic Article Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.
Academic Article Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins.
Academic Article Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions.
Academic Article Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials.
Academic Article Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice.
Academic Article Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring.
Academic Article Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection.
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  • Anthocyanins