Non-covalent assembly of chicory inulin and casein for the stabilization of blueberry anthocyanins: structural characterization, interaction mechanism and antioxidant activity
This study investigated the protective effects of chicory inulin (CI) and casein (CN) on blueberry anthocyanins (ACNs) and examined interactions within the ternary system. Stability was evaluated under thermal, formulation, storage, pH, in vitro digestion, and acidified model-beverage conditions, together with multispe...