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Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability.
Pan, Li-Hua; Chen, Lu-Ping; Wu, Cui-Ling; Wang, Jian-Fei; Luo, Shui-Zhong; Luo, Jian-Ping; Zheng, Zhi.
Afiliación
  • Pan LH; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Chen LP; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Wu CL; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Wang JF; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Luo SZ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China. Electronic address: luoshuizhong@hfut.edu.cn.
  • Luo JP; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Zheng Z; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.
Food Chem ; 395: 133626, 2022 Nov 30.
Article en En | MEDLINE | ID: mdl-35810629
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Arándanos Azules (Planta) / Antocianinas Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
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PubMed Links
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Arándanos Azules (Planta) / Antocianinas Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China