Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability
Havva Aktaş, Jorge A. Custodio‐Mendoza, Arkadiusz Szpicer, Patryk Pokorski, Katarzyna Samborska, Marcin Andrzej Kurek
Topics & Concepts
CoacervateAnthocyaninPolysaccharideBioavailabilityChemistryFood scienceChromatographyBiochemistryBiologyBioinformaticsBotanical Research and ApplicationsProteins in Food SystemsMicroencapsulation and Drying Processes