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Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate

机译：pH与乳清豌豆花（Clitoria Ternatea）与乳清粉和乳清蛋白分离乳蛋白的结合机制的影响

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Tung Thanh Vuong; Parichat Hongsprabhas;
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1. Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7 [J] . Abdullah Muzi Marpaung, Nuri Andarwulan, Purwiyatno Hariyadi, American Journal of Food Science and Technology . 2017,第5期

机译：pH 7蝴蝶豌豆（Clitoria ternatea L.）花提取物中花色苷的热降解
2. Protective Role of Ternatin Anthocyanins and Quercetin Glycosides from Butterfly Pea (Clitoria ternatea Leguminosae) Blue Flower Petals against Lipopolysaccharide (LPS)-Induced Inflammation in Macrophage Cells [J] . Nair Vimal, Bang Woo Young, Schreckinger Elisa, Journal of Agricultural and Food Chemistry . 2015,第28期

机译：蝴蝶豌豆（Clitoria ternatea Leguminosae）蓝色花瓣中的Ternatin花色苷和槲皮素苷对脂多糖（LPS）诱导的巨噬细胞炎症的保护作用
3. Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio [J] . Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2020,第期

机译：乳清蛋白分离与罗勒种子胶的机制：pH和蛋白质 - 多糖比的影响
4. Anthocyanin from butterfly pea flowers (Clitoria ternatea) by ultrasonic-assisted extraction [C] . Achmad Qodim Syafaatullah, Arie Amira, Sonya Hidayati, Joint Conference on Chemistry . 2020

机译：来自蝴蝶豌豆花（Clitoria Ternatea）的花青素通过超声波辅助提取
5. Mechanisms of calcium-induced cold gelation of whey protein isolate. [D] . Hongsprabhas, Parichat. 1997

机译：钙诱导乳清蛋白分离物冷胶凝的机制。
6. Butterfly Pea Flower (Clitoria ternatea Linn.) Extract Ameliorates Cardiovascular Dysfunction and Oxidative Stress in Nitric Oxide-Deficient Hypertensive Rats [O] . Putcharawipa Maneesai, Metee Iampanichakul, Nisita Chaihongsa, 2021

机译：蝴蝶豌豆花（Clitoria Ternatea Linn。）提取物改善了一氧化氮缺乏高血压大鼠的心血管功能障碍和氧化应激
7. The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization [O] . Abdullah Muzi Marpaung, Michael Lee, Irvan Setiadi Kartawiria 2020

机译：蝴蝶豌豆（Clitoria Ternatea）花粉饮料的开发通过共结晶

Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate

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