Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules
Niloofar Moshfegh, Mehrdad Niakousary, Seyed Mohammad Hashem Hosseini, Seyed Mohammad Mazloomi, Azam Abbasi
Topics & Concepts
MaltodextrinTannic acidAnthocyaninChemistryFood scienceChromatographySpray dryingOrganic chemistryMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesBotanical Research and Applications