Nanoencapsulation of Anthocyanins from Red Cabbage (<i>Brassica oleracea</i> L. var. <i>Capitata f. rubra</i>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin
Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein...
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Main Authors: | , , , , , , , , , , , |
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Format: | Book |
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MDPI AG,
2023-09-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
Call Number: |
A1234.567 |
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Copy 1 | Available |