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Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability

Ruihong Dong1, Jinlong Tian2, Ziyan Huang1

  • 1Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.

Food Chemistry
|January 7, 2023
PubMed

Keywords:
AnthocyaninsAntioxidant capacityMolecular dynamics simulationPolysaccharidesThermal stability

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