They had two publications recently publications shown below!
Ren, S; Giusti, MM. Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources. Food Hydrocolloids. 124 A, 107273 https://doi.org/10.1016/j.foodhyd.2021.107273 (IF 9.147)
Ren, S; Jimenez-Flores, R; Giusti, MM. The interactions between anthocyanin and whey protein: A review” Comp. Rev Food Sci Food Safety. CRF3-2021-0442.R1. (IF 12.811)