Microencapsulation of Anthocyanins from Grape Skins by Whey Protein Isolates and Different Polymers

Food and Bioprocess Technology

Volumn 10, Issue 9, 2017, Pages 1715-1726

  Stănciuc, Nicoleta ^a   Turturică, Mihaela ^a   Oancea, Ana Maria ^a   Barbu, Vasilica ^a   Ioniţă, Elena ^a   Aprodu, Iuliana ^a   Râpeanu, Gabriela ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Anthocyanins; Binding; Encapsulation; Grape; Polymers; Whey proteins

Indexed keywords

BINDING SITES; BINS; CARBOHYDRATES; ENCAPSULATION; FLAVONOIDS; FLUORESCENCE SPECTROSCOPY; MICROENCAPSULATION; POLYMERS; PROTEINS; QUENCHING;

ANTI-OXIDANT ACTIVITIES; BINDING; GRAPE; LASER CONFOCAL SCANNING MICROSCOPY; STERN-VOLMER EQUATION; THERMODYNAMIC PARAMETER; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ANTHOCYANINS;

EID: 85021117852     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1938-8     Document Type: Article

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