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Impact of Thermal Treatment on Proanthocyanidin-Pectin Binary Complexes: Insights from Structural, Rheological, Antioxidant, and Astringent Properties

Qian Li,Jialu Huang,Tiantian Zhao,Yuli Wang,Fengjiao Cai,David Julian Mcclements,Yinxin Fu,Peiyi Shen,Jian Xu

FOOD CHEMISTRY（2024）

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Key words
Thermal processing,Nutraceuticals,Molecular interactions,Rheology,Antioxidant activity,Astringency
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