Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling
Thiécla Katiane Osvaldt Rosales, Magner Pessoa da Silva, Felipe Rebello Lourenço, Neuza Mariko Aymoto Hassimotto, João Paulo Fabi
Topics & Concepts
AnthocyaninZeta potentialPectinDifferential scanning calorimetryChemistryNanoparticleBioavailabilityThermogravimetric analysisRubusDispersityFood chemistryFood scienceChemical engineeringNanotechnologyOrganic chemistryMaterials scienceBotanyGreen chemistrySupramolecular chemistryEngineeringThermodynamicsBiologyBioinformaticsPhysicsCrystal structureMicroencapsulation and Drying ProcessesPolysaccharides and Plant Cell WallsProteins in Food Systems