A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices

Journal of Food Engineering

Volumn 210, Issue , 2017, Pages 83-90

  Oancea, Ana Maria ^a   Aprodu, Iuliana ^a   Ghinea, Ioana Otilia ^a   Barbu, Vasilica ^a   Ioniţă, Elena ^a   Bahrim, Gabriela ^a   Râpeanu, Gabriela ^a   Stănciuc, Nicoleta ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Anthocyanins; Antioxidant activity; Cross linking; Digestibility; Microencapsulation; Lactoglobulin

Indexed keywords

ANTIOXIDANTS; BINDING SITES; MAMMALS; MICROENCAPSULATION; PROTEINS;

ANTI-OXIDANT ACTIVITIES; CONFOCAL LASER SCANNING MICROSCOPY; CROSS-LINKED PROTEINS; DIGESTIBILITY; ENCAPSULATION EFFICIENCY; LACTOGLOBULIN; LIGAND-BINDING SITES; PRELIMINARY PROCESSING;

ANTHOCYANINS;

EID: 85018405133     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.04.033     Document Type: Article

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