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Physicochemical stability of theabrownins-polysaccharide complexes under different environments and additives

In this study, four components of theabrownins-tea polysaccharide (TBs/TPC) complexes were isolated and purified from Pu-erh tea by column chromatography. The stability of its aqueous solution under the conditions of physical factors (light, temperature) and chemical factors (pH, food additives, oxi...

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Principais autores: Da Sun, Feiyang Hu, Zhiyi Pan, Yaoling Chen, Yue Chen, Ye Tian, Yongyong Wang, Xiaoqiang Chen
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2026-12-01
Colecção:International Journal of Food Properties
Assuntos:
Theabrownin
polysaccharide
physical factors
chemical factors
stability
Acesso em linha:https://www.tandfonline.com/doi/10.1080/10942912.2026.2650917
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