ArticleFoods (Basel, Switzerland)2021
Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
11 citing papers in PubMed.
- Comparison of Protein Binding and Fluorescence Quenching by Gold and Iron Oxide Nanoparticles: pH and Temperature Dependence.Molecules (Basel, Switzerland) · 2026Article
- Fabrication of a zein-phloretin complex and nanoparticles: interaction mechanism and characterization.RSC advances · 2026Article
- Molecular mechanisms and functional implications of cyanidin-3-Food chemistry: X · 2026Article
- Exploring the molecular binding mechanism of 6-fluoro, 4-hydroxy, 2- methyl quinoline with TiOJournal of fluorescence · 2025Article
- Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior.Antioxidants (Basel, Switzerland) · 2025Article
- Unveiling the multifaceted roles of anthocyanins: a review of their bioavailability, impacts on gut and system health, and industrial implications.Current research in food science · 2025Review
- Easy-to-Use Visual Sensing System for Milk Freshness, Sensitized with Acidity-Responsive N-Doped Carbon Quantum Dots.Foods (Basel, Switzerland) · 2022Article
- Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy.Molecules (Basel, Switzerland) · 2022Article
- Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation.Frontiers in nutrition · 2022Review
- Whey Proteins as a Potential Co-Surfactant withMolecules (Basel, Switzerland) · 2021Article
- Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
The color stability of anthocyanins was shown to improve with addition of whey proteins (WP). The goal of this study was to investigate the binding mechanisms of purple corn, grape and black carrot anthocyanin extracts to native and preheated WP (40-80 °C, 3.6 μM) at a pH of 3 using fluorescence quenching spectroscopy. The fluorescence spectra were collected with an excitation wavelength of 280 nm at 25 °C, 35 °C and 45 °C. The quenching data were analyzed by using the Stern-Volmer equation. The fluorescence intensity of WP decreased (up to 73%) and its λ
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Registered trials
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