Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Search Results
4 results
Filters applied: . Clear all
Results are displayed in a computed author sort order.
The Publication Date timeline is not available.
Page 1
Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.
Food Chem. 2016 Dec 1;212:596-603. doi: 10.1016/j.foodchem.2016.06.025. Epub 2016 Jun 11.
Food Chem. 2016.
PMID: 27374573
Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ.
Chung C, et al. Among authors: rojanasasithara t.
Food Chem. 2016 Jun 15;201:14-22. doi: 10.1016/j.foodchem.2016.01.051. Epub 2016 Jan 13.
Food Chem. 2016.
PMID: 26868542
Item in Clipboard
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ.
Chung C, et al. Among authors: rojanasasithara t.
Food Chem. 2017 Mar 1;218:277-284. doi: 10.1016/j.foodchem.2016.09.087. Epub 2016 Sep 14.
Food Chem. 2017.
PMID: 27719910
Item in Clipboard
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ.
Chung C, et al. Among authors: rojanasasithara t.
Food Res Int. 2015 Oct;76(Pt 3):761-768. doi: 10.1016/j.foodres.2015.07.003. Epub 2015 Jul 7.
Food Res Int. 2015.
PMID: 28455061
Item in Clipboard
Cite
Cite
ARTICLE TYPE
ARTICLE LANGUAGE
AGE
Filters on the sidebar will be reset to the default list and any currently applied filters will be cleared.