Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic

被引：0
|
作者：
Mohamed Abdin
Mohamed Abdelbaset Salama
R. M. A. Gawad
Mohamed Ahmed Fathi
Fawze Alnadari
机构：
[1] Nanjing Agricultural University,College of Food Science and Technology
[2] Food Technology Research Institute,Agriculture Research Center
[3] National Research Center,Food Industries and Nutrition Research Division
[4] Agriculture Research Centre,Animal Production Research Institute
来源：
Journal of Polymers and the Environment | 2021年 / 29卷
关键词：
anthocyanins extract; Encapsulation; Sodium alginate; Gelling system; Freeze drying; Particles;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：3679 / 3692
页数：13
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