Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties

Zhen MaShanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information

Anqi GuoShanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information

Pu JingShanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, ChinaCorrespondence[email protected]
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