Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction
The high sensitivity of anthocyanins to environmental stressors poses significant challenges for their application in food. Encouraging progress has been made with peptide encapsulation strategies, which have enhanced the stability of anthocyanin. In this study, we employ cost–effective tripeptides...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2590157525006509 |
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