Protective effect and mechanism of action of xanthan gum on the color stability of black rice anthocyanins in model beverage systems

Lei Zhao; Fei Pan; Arshad Mehmood; Yali Zhang; Shuai Hao; Ashfaq Ur Rehman; Jiayi Li; Chengtao Wang; Yong Wang

doi:10.1016/j.ijbiomac.2020.09.027

Protective effect and mechanism of action of xanthan gum on the color stability of black rice anthocyanins in model beverage systems

Lei Zhao(Beijing Technology and Business University), Fei Pan(Beijing Technology and Business University), Arshad Mehmood(Beijing Technology and Business University), Yali Zhang, Shuai Hao(Beijing Technology and Business University), Ashfaq Ur Rehman(Shanghai Jiao Tong University), Jiayi Li(Shanghai Jiao Tong University), Chengtao Wang(Beijing Technology and Business University), Yong Wang(Academy of State Administration of Grain)

International Journal of Biological Macromolecules

September 7, 2020

10.1016/j.ijbiomac.2020.09.027

Cited by 78

Abstract

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