Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application von Vidana Gamage, Gayan Chandrajith, Choo, Wee Sim

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Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents von Jeyaraj, Ethel Jeyaseela, Vidana Gamage, Gayan Chandrajith, Cintrat, Jean-Christophe, Choo, Wee Sim

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Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications von Vidana Gamage, Gayan Chandrajith, Lim, Yau Yan, Choo, Wee Sim

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Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems von Vidana Gamage, Gayan Chandrajith, Lim, Yau Yan, Choo, Wee Sim

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Application of anthocyanins from black goji berry in fermented dairy model food systems: An alternate natural purple color von Vidana Gamage, Gayan Chandrajith, Goh, Joo Kheng, Choo, Wee Sim

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Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina von Vidana Gamage, Gayan Chandrajith, Goh, Joo Kheng, Choo, Wee Sim

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Black Goji Berry Anthocyanins: Extraction, Stability, Health Benefits, and Applications von Vidana Gamage, Gayan Chandrajith, Lim, Yau Yan, Choo, Wee Sim

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Hot water extraction, ultrasound, microwave and pectinase-assisted extraction of anthocyanins from blue pea flower von Vidana Gamage, Gayan Chandrajith, Choo, Wee Sim

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Thermal and pH stability of natural anthocyanin colourant preparations from black goji berry von Gamage, Gayan Chandrajith Vidana, Choo, Wee Sim

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Natural blue colourant preparations from blue pea flower and spirulina: A comparison stability study von Vidana Gamage, Gayan Chandrajith, Goh, Joo Kheng, Choo, Wee Sim

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Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products von Chandrajith, Vidana Gamage Gayan, Karunasena, Dilukshi Vichakshana, Vithanage, Roshima

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