Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization
Lourembam Monika Devi, Amit Baran Das, Laxmikant S. Badwaik
Topics & Concepts
CoacervateGelatinAnthocyaninFourier transform infrared spectroscopyEmulsionGum arabicChemistryThermal stabilityGum acaciaChemical engineeringMaterials scienceChromatographyFood scienceOrganic chemistryEngineeringMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesBotanical Research and Applications