Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins-Reference-Cited by-同舟云学术

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

Published:2021-06-12 Issue:4 Volume:20 Page:3164-3191
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Tan Chen¹²,Dadmohammadi Younas¹^ORCID,Lee Michelle C.¹,Abbaspourrad Alireza¹^ORCID

Affiliation:

1. Department of Food Science Cornell University, Stocking Hall Ithaca New York USA

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University Beijing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12772

Reference159 articles.

1. Glycation of whey proteins: Technological and nutritional implications

2. Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application

3. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

4. Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

5. Improving food products' quality and storability by using Layer by Layer edible coatings

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