Microencapsulation of betacyanin from red dragon fruit (Hylocereus polyrhizus) peels using pectin by simple coacervation to enhance stability
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04910-8.pdf
Reference35 articles.
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3. Cai Y, Corke H (1999) Amaranthus betacyanin pigments applied in model food systems. J Food Sci 64:869–873. https://doi.org/10.1111/j.1365-2621.1999.tb15930.x
4. Castro-Enríquez D, Montaño-Leyva B, Del Toro-Sánchez C, Juaréz-Onofre J, Carvajal-Millan E, Burruel-Ibarra S, Tapia-Hernández J, Barreras-Urbina C, Rodríguez-Félix F (2019) Stabilization of betalains by encapsulation—a review. J Food Sci Technol. https://doi.org/10.1007/s13197-019-04120-x
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