|
[1]
|
Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties
Food Hydrocolloids,
2022
DOI:10.1016/j.foodhyd.2022.107555
|
|
|
|
|
[2]
|
Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties
Food Hydrocolloids,
2022
DOI:10.1016/j.foodhyd.2022.107555
|
|
|
|
|
[3]
|
Functional relationship of vegetable colors and bioactive compounds: Implications in human health
The Journal of Nutritional Biochemistry,
2021
DOI:10.1016/j.jnutbio.2021.108615
|
|
|
|
|
[4]
|
Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll
Food Hydrocolloids,
2021
DOI:10.1016/j.foodhyd.2020.106465
|
|
|
|
|
[5]
|
Functional relationship of vegetable colors and bioactive compounds: Implications in human health
The Journal of Nutritional Biochemistry,
2021
DOI:10.1016/j.jnutbio.2021.108615
|
|
|
|
|
[6]
|
Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll
Food Hydrocolloids,
2020
DOI:10.1016/j.foodhyd.2020.106465
|
|
|
|
|
[7]
|
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
International Journal of Food Properties,
2019
DOI:10.1080/10942912.2019.1573830
|
|
|
|
|
[8]
|
Suji Leaf Chlorophyll: Potential and Challenges as Natural Colorant
Jurnal Ilmu Pertanian Indonesia,
2019
DOI:10.18343/jipi.24.2.109
|
|
|
|
|
[9]
|
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
International Journal of Food Properties,
2019
DOI:10.1080/10942912.2019.1573830
|
|
|
|
|
[10]
|
Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves’ Case
Current Research in Nutrition and Food Science Journal,
2018
DOI:10.12944/CRNFSJ.6.3.04
|
|
|
|
|
[11]
|
Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives
EFSA Journal,
2015
DOI:10.2903/j.efsa.2015.4089
|
|
|
|