Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

Published 2016 View Full Article

Authors

Keywords

Grape skin anthocyanin extracts, Whey protein-anthocyanin complexation, β-Lactoglobulin, Fluorescence spectroscopy, Circular dichroism, Fourier transform infrared, Anthocyanin stability

Journal

FOOD CHEMISTRY

Volume 209, Issue -, Pages 234-240

Publisher

Elsevier BV

Online

2016-04-22

DOI

10.1016/j.foodchem.2016.04.048

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