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The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and agglomeration. To understand the mechanism of the promoting and/or inhibiting digestive effects of MAs, secondary structure alterations and binding of WP-MAs-mixtures were therefore measured. Results revealed that MAs could
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