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Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion

Rui Huang; Xiaoqing Xie; Changmou Xu
Food Chemistry · Vol. 464 · pp. 141748 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-02-01
Publication Year2025
Volume464
Pages141748
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.141748
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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