Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum

Copigmentation evidence of oenin with phenolic compounds: A comparative study of spectrographic, thermodynamic and theoretical data

(2020) Bo Zhang et al.   FOOD CHEMISTRY

Impact of grape pectic polysaccharides on anthocyanins thermostability

(2020) Ana Fernandes et al.   CARBOHYDRATE POLYMERS

Protective effect and mechanism of action of xanthan gum on the color stability of black rice anthocyanins in model beverage systems

(2020) Lei Zhao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum

(2020) Lei Wang et al.   FOOD HYDROCOLLOIDS

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

(2019) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Dielectric behavior and FTIR studies of xanthan gum-based solid polymer electrolytes

(2019) A. Pawlicka et al.   ELECTROCHIMICA ACTA

Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling Studies

(2019) He et al.   Foods

Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears

(2019) Limin Dai et al.   FOOD CHEMISTRY

Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies

(2019) Sheng Geng et al.   FOOD CHEMISTRY

Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure

(2019) Ana Fernandes et al.   FOOD HYDROCOLLOIDS

Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

(2018) Xue-Jiao Xu et al.   FOOD HYDROCOLLOIDS

Black rice anthocyanin-rich extract and rosmarinic acid, alone and in combination, protect against DSS-induced colitis in mice

(2018) Lei Zhao et al.   Food & Function

The Interaction between Chitosan and Tannic acid Calculated Based on the Density Functional Theory

(2018) Xiaojiao An et al.   CHEMICAL PHYSICS

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

(2018) Fuliang Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gel properties of xanthan containing a single repeating unit with saturated pyruvate produced by an engineered Xanthomonas campestris CGMCC 15155

(2018) Mengmeng Wu et al.   FOOD HYDROCOLLOIDS

Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts

(2018) Daniela Klisurova et al.   FOOD CHEMISTRY

Anthocyanins from purple sweet potato ( Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

(2017) Claudia C. Gras et al.   FOOD CHEMISTRY

Quantum chemical calculation (RDG) of molecular structural evaluation, Hirshfeld, DSSC and docking studies of 4-nitrophenylacetic acid

(2017) M. Kavimani et al.   JOURNAL OF MOLECULAR STRUCTURE

Accurately extracting the signature of intermolecular interactions present in the NCI plot of the reduced density gradient versus electron density

(2017) Corentin Lefebvre et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

(2016) Regina Cortez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of a pectic polysaccharide on oenin copigmentation mechanism

(2016) Ana Fernandes et al.   FOOD CHEMISTRY

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

(2016) Cheryl Chung et al.   FOOD CHEMISTRY

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

(2016) Z. Lin et al.   FOOD CHEMISTRY

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

(2015) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

(2014) Ana Fernandes et al.   LANGMUIR

Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions

(2013) M. Buchweitz et al.   FOOD CHEMISTRY

Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding

(2013) Yana Cahyana et al.   FOOD CHEMISTRY

Effect of cyclodextrins on the thermodynamic and kinetic properties of cyanidin-3-O-glucoside

(2013) Ana Fernandes et al.   FOOD RESEARCH INTERNATIONAL

PolySac3DB: an annotated data base of 3 dimensional structures of polysaccharides

(2012) Anita Sarkar et al.   BMC BIOINFORMATICS

The effect of self-aggregation on the determination of the kinetic and thermodynamic constants of the network of chemical reactions in 3-glucoside anthocyanins

(2012) Yoann Leydet et al.   PHYTOCHEMISTRY

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Hirshfeld surface analysis

(2008) Mark A. Spackman et al.   CRYSTENGCOMM

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY