Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and iron DOI
Xianqiang Chen, Zhong Chen,

Ruibing Duan

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 192, P. 114818 - 114818

Published: July 22, 2024

Language: Английский

Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status DOI
Yuhan Yan, Xiaotian Huang,

Xinshuo Wang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103901 - 103901

Published: March 13, 2024

Language: Английский

Citations

4
Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice DOI
Xuefeng Ding,

Yanbei Zhang,

Jie Li

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 270, P. 132171 - 132171

Published: May 8, 2024

Language: Английский

Citations

4
Mechanism study on removal of browning pigment from high temperature sterilized lotus rhizome juice by lactic acid bacteria fermentation DOI

Yanbei Zhang,

Jie Li,

Shoulei Yan

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143073 - 143073

Published: Jan. 1, 2025

Language: Английский

Citations

0
Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and iron DOI
Xianqiang Chen, Zhong Chen,

Ruibing Duan

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 192, P. 114818 - 114818

Published: July 22, 2024

Language: Английский

Citations

1