Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies
Basak Ebru Ozcan, Canan Yağmur Karakaş, Ayşe Karadağ
Topics & Concepts
GelatinFood scienceChemistryCarrageenanBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis