Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility-Reference-Cited by-同舟云学术

Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

Published:2020-04 Issue: Volume:123 Page:109097
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Rui,Zhou Lan,Li Jia,Oliveira Hélder,Yang Ning,Jin Weiping,Zhu Zhenzhou,Li Shuyi,He Jingren

Funder

Science and Technology Support Program of Hubei Province

Ministry of Science and Technology of China

National youth talent support program in food industry of China

Natural Science Foundation of Hubei Province

National Natural Science Foundation of China

Hubei Province “One Hundred Talent Program”

“Chutian Scholar Plan”

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials;Ballesteros;Food Chemistry,2017

4. Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers;Bayram;Journal of Food Engineering,2005

5. Whey powder as a carrier in spray drying of sumac concentrate;Bayram;Journal of Food Process Engineering,2008

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