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Updated: Jul 11, 2025

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
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Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro

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Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods

Qian Li1, Yi Cao1, Hongyi Lin1

  • 1Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Journal of Agricultural and Food Chemistry
|November 6, 2023
PubMed

Keywords:
covalent interactiondensity functional theoryfunctional propertiespectinphysicochemical characteristicsproanthocyanidins

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