Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W-Reference-Cited by-同舟云学术

Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

Published:2018-10 Issue: Volume:117 Page:665-672
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

de Almeida Paula Daniele,Mota Ramos Afonso,Basílio de Oliveira Eduardo,Maurício Furtado Martins Eliane,Augusto Ribeiro de Barros Frederico,Cristina Teixeira Ribeiro Vidigal Márcia,de Almeida Costa Nataly,Tatagiba da Rocha Carolina

Funder

CNPq

FAPEMIG

CAPES

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

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