Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure (2024)
- Authors:
- Autor USP: LIANG, ZHAO - FFCLRP
- Unidade: FFCLRP
- DOI: 10.1016/j.foodchem.2023.137677
- Subjects: AMIDO; FLAVONOIDES; POLIFENÓIS
- Keywords: High hydrostatic pressure; Starch; Anthocyanin; Binding rate; Spatial structure
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 436, art. 137677, 2024
- Este artigo NÃO possui versão em acesso aberto
-
Status: Nenhuma versão em acesso aberto identificada -
ABNT
LI, Qin et al. Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure. Food Chemistry, v. 436, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137677. Acesso em: 13 mar. 2026. -
APA
Li, Q., Guo, A., Rao, L., Zhao, L., Wang, Y., & Liao, X. (2024). Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure. Food Chemistry, 436. doi:10.1016/j.foodchem.2023.137677 -
NLM
Li Q, Guo A, Rao L, Zhao L, Wang Y, Liao X. Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure [Internet]. Food Chemistry. 2024 ; 436[citado 2026 mar. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137677 -
Vancouver
Li Q, Guo A, Rao L, Zhao L, Wang Y, Liao X. Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure [Internet]. Food Chemistry. 2024 ; 436[citado 2026 mar. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137677 - Semi-supervised learning with concept drift using particle dynamics applied to network intrusion detection data
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