Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 803-816

  Shaddel, Rezvan ^a,d   Hesari, Javad ^a   Azadmard Damirchi, Sodeif ^a   Hamishehkar, Hamed ^b   Fathi Achachlouei, Bahram ^c   Huang, Qingrong ^d  

^a UNIVERSITY OF TABRIZ   (Iran)

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c UNIVERSITY OF MOHAGHEGH ARDABILI   (Iran)

^d RUTGERS UNIVERSITY   (United States)

Author keywords

Black raspberry anthocyanins; Complex coacervation; Gelatin; Gum Arabic; Stability; Thermal behavior

Indexed keywords

ADHESIVES; ANTHOCYANINS; COREMAKING; CROSSLINKING; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROSTRUCTURE; OILS AND FATS; PARTICLE SIZE; X RAY DIFFRACTION; ZETA POTENTIAL;

ANTIOXIDANT ACTIVITIES; BLACK RASPBERRY ANTHOCYANIN; COMPLEX COACERVATION; DOUBLE EMULSIONS; GELATIN; GUM ARABIC; LOADING CAPACITIES; MICROCAPSULES; THERMAL BEHAVIOURS; X RAY DIFFRACTION PATTERNS;

STABILITY;

EID: 85034863925     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.11.024     Document Type: Article

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