Effect of sodium tripolyphosphate on the characteristics of anthocyanin microcapsules extracted from purple sweet potato (Ipomoea batatas L.)-Reference-Cited by-同舟云学术

Effect of sodium tripolyphosphate on the characteristics of anthocyanin microcapsules extracted from purple sweet potato (Ipomoea batatas L.)

Published:2018 Issue: Volume: Page:
ISSN:0094-243X
Container-title:AIP Conference Proceedings
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Author:

Augustia Venitalitya A. S.,Musdzalifah Migut,Lestari Dwi A.,Chafidz Achmad

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Link

http://aip.scitation.org/doi/pdf/10.1063/1.5082461

Reference18 articles.

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2. Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

3. N. E. Husna, M. Novita, and R. Syarifah, Agritech 33(3), (2013).

4. J. D. Dziezak, Food Technology, 136–138 (1988).

5. pH-sensitive freeze-dried chitosan–polyvinyl pyrrolidone hydrogels as controlled release system for antibiotic delivery

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2. The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review;Food Research International;2022-11

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