Insights into the copigmentation effect and mechanism of five carbohydrates on thermal and color stability of mulberry anthocyanins

Food Chemistry 2026

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Authors: Qian Li, Xuanran Lin, Zhengguang Wang, Dongxu Xing, Fan Liu, Qingyi Wei, Yuxiao Zou

DOI: 10.1016/j.foodchem.2026.148577

Cited by: 1

References: 47

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Microencapsulation and Drying Processes Polysaccharides and Plant Cell Walls

References 47