Litcius/Paper detail

Synthesis of porous starch microgels for the encapsulation, delivery and stabilization of anthocyanins

Ying Ji

2021Journal of Food Engineering66 citationsDOI

Topics & Concepts

StarchHydrolysisAnthocyaninChemistryChemical engineeringZeta potentialModified starchPorosityFourier transform infrared spectroscopyParticle sizeMaterials scienceOrganic chemistryNanoparticleFood sciencePhysical chemistryEngineeringFood composition and propertiesProteins in Food SystemsFood Chemistry and Fat Analysis
Synthesis of porous starch microgels for the encapsulation, delivery and stabilization of anthocyanins | Litcius