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Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity

Zhen Ma1, Anqi Guo1, Pu Jing1

  • 1Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.

Critical Reviews in Food Science and Nutrition
|June 24, 2022
PubMed

Keywords:
Anthocyanindietary proteinnon-covalent interactionstructure-affinity relationship

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