Jump to Main Content
- Zhou, Jianzhong, et al. Show all 6 Authors
- Food chemistry 2019 v.275 pp. 299-308
- anthocyanins; blackberries; color; ferulic acid; hydrogen bonding; oxidation; oxidative stability; photostability; potential energy; rutin; simulation models; solvents; thermal stability; van der Waals forces; wines
- ... To expound the copigmentation effects of phenolics on blackberry wine residue anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and oxidation treatments were evaluated by chromaticity, kinetics and structural simulation analysis. Results indicated that phenolic acids showed preferable copigmetation on BWRA solutions with the enhanced color, thermostability at 50–70 ...