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Comparison of the structural characteristics, pH-sensitivity, antioxidant activity and thermal stability of different dialdehyde polysaccharides grafted with purple sweet potato anthocyanins

Dawei Yun; Chao Tang; Dan Chen; Huimin Yong; Jun Liu
Food Chemistry · Vol. 502 · pp. 147756 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume502
Pages147756
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147756
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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