Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility
Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, Alexandre Minami Fioroto, Taíse Toniazzo, Carmen C. Tadini, Eduardo Purgatto, Neuza Mariko Aymoto Hassimotto, João Paulo Fabi
Topics & Concepts
AnthocyaninChemistryZeta potentialNanoparticleFood scienceParticle sizeThermal stabilityDigestion (alchemy)BiophysicsChemical engineeringChromatographyMaterials scienceNanotechnologyOrganic chemistryBiologyEngineeringPhysical chemistryProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying Processes