Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties

Powder Technology

Volumn 311, Issue , 2017, Pages 77-87

  Tao, Yang ^a   Wang, Ping ^a   Wang, Jiandong ^a   Wu, Yue ^a   Han, Yongbin ^a   Zhou, Jianzhong ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Artificial neural network; Blueberry anthocyanins; Encapsulation; Genetic algorithm; Optimization; Powder property

Indexed keywords

ENCAPSULATION; EXTRACTION; GENETIC ALGORITHMS; GLASS TRANSITION; NEURAL NETWORKS; OPTIMIZATION; PARTICLE SIZE; POWDERS;

BETA-CYCLODEXTRIN; COLOR PROPERTIES; COMPREHENSIVE ANALYSIS; ENCAPSULATION EFFICIENCY; OPTIMUM FORMULATION; POWDER PROPERTIES; SIMPLEX LATTICE; WHEY PROTEIN ISOLATE;

ANTHOCYANINS;

ANTHOCYANIN; BETA CYCLODEXTRIN; BLUEBERRY EXTRACT; GUM ARABIC; MALTODEXTRIN; WHEY PROTEIN;

ARTICLE; ARTIFICIAL NEURAL NETWORK; BULK DENSITY; COLOR; CRYSTAL; DEGRADATION; ENCAPSULATION; EXPERIMENTAL DESIGN; FREEZE DRYING; GENETIC ALGORITHM; GLASS TRANSITION TEMPERATURE; HEATING; MOISTURE; NONHUMAN; PARTICLE SIZE; POWDER; PROCESS OPTIMIZATION;

EID: 85012284392     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2017.01.078     Document Type: Article

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