The role of canola, black caraway, and wheat bran protein isolates in anthocyanin microencapsulation via double emulsions
Havva Aktaş, Jorge A. Custodio‐Mendoza, Małgorzata Moczkowska-Wyrwisz, Arkadiusz Szpicer, Marcin Andrzej Kurek
Topics & Concepts
CanolaAnthocyaninBranFood scienceChemistryEmulsionBotanyBiologyBiochemistryRaw materialOrganic chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesBotanical Research and Applications