Optimizing encapsulation of black carrot extract using complex coacervation technique: Maximizing the bioaccessibility and release kinetics in different food matrixes

Author:

Ayar-Sumer Eda Nur,Nyambe Claude,Hashim Mahmood A.ORCID,Altin-Yavuzarslan Gokce,El-Messery Tamer M.,Ozçelik Beraat

Funder

Russian Science Foundation

Publisher

Elsevier BV

Reference62 articles.

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3. Official methods of analysis,2006

4. Colouring properties and stability of black carrot anthocyanins in yoghurt;Baria;Journal of Food Science and Technology,2021

5. Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols;Bohn;Molecular Nutrition & Food Research,2015

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