Stabilization Effect of Ternary Covalent Complexes with Different Grafting Sequences on Blueberry Anthocyanins

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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Bibliographic Details
Main Author:	ZHOU Xin, HUANG Jinlu, CHEN Menglin, FENG Lunyi, ZHU Guilan
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-03-01
Series:	Shipin Kexue
Subjects:	whey protein isolate; gellan gum; tea polyphenol; blueberry anthocyanins; covalent complexes; nanoparticles
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-009.pdf
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