Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes

Published 2020 View Full Article

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Title
Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes
Authors
Keywords
Purple-fleshed sweet potato pigment, Anthocyanins, Long-term storage, Thermal processing, Degradation kinetics, Food colorant
Journal
FOOD CHEMISTRY
Volume 320, Issue -, Pages 126655
Publisher
Elsevier BV
Online
2020-03-21
DOI
10.1016/j.foodchem.2020.126655

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