Interactions between rice protein and anthocyanin with different pH-cycle: Structural characterization, binding mechanism and stability

作者：Yuqian Yang, Ling Chen, Maoshen Chen, Fei Liu, Fang Zhong · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111230 · 被引用次数：24 · 研究领域：Proteins in Food Systems、Phytochemicals and Antioxidant Activities、Biochemical Analysis and Sensing Techniques