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M. Monica Giusti

Ohio State University

127

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Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources

2022 Food Hydrocolloids
- Shuai Ren
- M. Monica Giusti
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Invited review: Acid whey trends and health benefits.

2021 Journal of Dairy Science
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Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue.

2021 Science Advances
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Pyranoanthocyanin formation rates and yields as affected by cyanidin-3-substitutions and pyruvic or caffeic acids

2021 Food Chemistry
- Xiaoyi Zhu
- M. Monica Giusti
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The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid

2021 Food Research International
- Shuai Ren
- M. Monica Giusti
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Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy.

2021 Foods
- Shuai Ren
- M. Monica Giusti
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The interactions between anthocyanin and whey protein: A review.

2021 Comprehensive Reviews in Food Science and Food Safety
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Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy

2020 Molecules
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Ex Vivo and In Vivo Assessment of the Penetration of Topically Applied Anthocyanins Utilizing ATR-FTIR/PLS Regression Models and HPLC-PDA-MS

2020 Antioxidants
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Black Goji (Lycium ruthenicum Murr.) PolyphenolsPotent Antioxidants and Natural Colorants

2020
- Peipei Tang
- M. Monica Giusti
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