Thananunt Rojanasasithara

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.

D. Mcclements, C. Chung, W. Mutilangi, 2017, Food chemistry.

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.

D. Mcclements, C. Chung, W. Mutilangi, 2016, Food chemistry.

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.

D. Mcclements, C. Chung, W. Mutilangi, 2015, Food research international.

Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.

D. Mcclements, C. Chung, W. Mutilangi, 2016, Food chemistry.