Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy-Reference-Cited by-同舟云学术

Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy

Published:2023-07 Issue: Volume:242 Page:124903
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Younesi Mohsen,Peighambardoust Seyed Hadi,Sarabandi Khashayar,Akbarmehr Amir,Ahaninjan Mehdi,Soltanzadeh Maral

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference90 articles.

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4. Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: preparation and characterization;Soltanzadeh;Food Hydrocoll.,2022

5. Application of organoclay nanoparticle in low-density polyethylene films for packaging of UF cheese;Peighambardoust;Packag. Technol. Sci.,2016

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1. Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of maltodextrin and trehalose matrix on selected physicochemical properties and antioxidant activities of spray-dried powder;Future Foods;2024-06