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Functional properties and structural changes of rice proteins with anthocyanins complexation.
Li, Ting; Wang, Li; Chen, Zhengxing; Zhang, Xinxia; Zhu, Ziying.
Afiliación
  • Li T; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, Chin
  • Wang L; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, Chin
  • Chen Z; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, Chin
  • Zhang X; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, Chin
  • Zhu Z; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
Food Chem ; 331: 127336, 2020 Nov 30.
Article en En | MEDLINE | ID: mdl-32569969
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Oryza / Proteínas de Vegetales Comestibles / Antocianinas Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Oryza / Proteínas de Vegetales Comestibles / Antocianinas Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article