Microencapsulation of roselle anthocyanins with β‐cyclodextrin and proteins enhances the thermal stability of anthocyanins
Author:
Affiliation:
1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
2. School of Science Royal Melbourne Institute of Technology University Melbourne Victoria Australia
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16612
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3. Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability
4. Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels
5. Gelatin microparticles containing propolis obtained by spray-drying technique: preparation and characterization
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