Compound hydrogels derived from gelatin and gellan gum regulates the release of anthocyanins in simulated digestion
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference56 articles.
1. Evaluation of carboxymethyl gellan gum as a mucoadhesive polymer;Ahuja;International Journal of Biological Macromolecules,2013
2. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin;Akhavan Mahdavi;International Journal of Biological Macromolecules,2016
3. Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels;Betz;Food Research International,2012
4. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits;Bowen-Forbes;Journal of Food Composition and Analysis,2010
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