Stabilization Effect of Ternary Covalent Complexes with Different Grafting Sequences on Blueberry Anthocyanins
In this study, covalent complexes (WPI-GG-TP and WPI-TP-GG) of whey protein isolate (WPI), gellan gum (GG) and tea polyphenol (TP) with different grafting sequences were synthesized by Maillard grafting and alkali treatment. Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy,...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-009.pdf |
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