The physicochemical properties of microwave‐assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials
Author:
Affiliation:
1. Bioprocess Engineering Department Faculty of Chemical Engineering Universiti Teknologi Malaysia Johor Bahru 81310 SkudaiJohor Malaysia
2. IJN‐UTM Cardiengineering Centre V01 Universiti Teknologi Malaysia Johor Bahru 81310 SkudaiJohor Malaysia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.132
Reference34 articles.
1. Microwave-assisted encapsulation of citric acid using hydrocolloids
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3. Spray Drying of Roselle (Hibiscus sabdariffa L.) Extract
4. The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice
5. SPRAY DRYING OF CONCENTRATED FRUIT JUICES
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