A comparative study on the encapsulation of black carrot extract in potato protein–pectin complexes
Merve Yavuz-Düzgün, Eda Nur Ayar, Eda Şensu, Cansu Topkaya, Beraat Özçelik
Topics & Concepts
CoacervatePectinChemistryParticle sizeAnthocyaninChromatographyChemical engineeringMaterials scienceFood sciencePhysical chemistryEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Drying and Modeling