【序号】：1 【作者】：Dayeon Ryu, Eunmi Koh 【题名】： Stability of anthocyanins in bokbunja (Rubus occidentalis L.) under in vitro gastrointestinal digestion 【期刊】： Food Chemistry, 【年、卷、期、起止页码】： In press, corrected proof, Available online 21 February 2018 【全文链接】： 【序号】：2 【作者】：Sílvia C.S.R. de Moura, Carolina L. Berling, Sílvia P.M. Germer, Izabela D. Alvim, Míriam D. Hubinger 【题名】： Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles 【期刊】： Food Chemistry, 【年、卷、期、起止页码】： Volume 241, 15 February 2018, Pages 317-327 【全文链接】： 【序号】：3 【作者】：Seng Joe Lim, Wan Mustapha Wan Aida, Mohamad Yusof Maskat, Said Mamot, Diah Mazita Mohd 【题名】： Isolation and antioxidant capacity of fucoidan from selected Malaysian seaweeds 【期刊】： Food Hydrocolloids, 【年、卷、期、起止页码】： Volume 42, Part 2, 15 December 2014, Pages 280-288 【全文链接】： 【序号】：4 【作者】：Gustavo A. Camelo-Méndez, Edith Agama-Acevedo, Mirna M. Sanchez-Rivera, Luis A. Bello-Pérez 【题名】： Effect on in vitro starch digestibility of Mexican blue maize anthocyanins 【期刊】： Food Chemistry 【年、卷、期、起止页码】：Volume 211, 15 November 2016, Pages 281-284 【全文链接】： 【序号】：5 【作者】：Cheryl Chung, Thananunt Rojanasasithara, William Mutilangi, David Julian McClements 【题名】： Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition 【期刊】： Food Chemistry, 【年、卷、期、起止页码】： Volume 201, 15 June 2016, Pages 14-22 【全文链接】：
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