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

Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian

Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian.

Afiliação

Chung C; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Rojanasasithara T; PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
Mutilangi W; PepsiCo Global R&D, 100 Stevens Ave, Valhalla, NY 10595, USA.
McClements DJ; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.

Food Res Int ; 76(Pt 3): 761-768, 2015 Oct.

Article em En | MEDLINE | ID: mdl-28455061

Palavras-chave

Anthocyanins; Delivery systems; Nutraceuticals; Proteins; Stability

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Res Int Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Estados Unidos

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