Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules-Reference-Cited by-同舟云学术

Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules

Published:2022-10 Issue: Volume:49 Page:101882
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bhagya Raj G.V.S.,Dash Kshirod K.^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference102 articles.

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4. Fabrication and characterization of gum Arabic- and maltodextrin-based microcapsules containing polyunsaturated oils;Akram;Journal of the Science of Food and Agriculture,2021

5. Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures;Alehosseini;Lebensmittel-Wissenschaft & Technologie,2019

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