Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum
Youngbin Jang, Eunmi Koh
Topics & Concepts
MaltodextrinChemistryCarboxymethyl celluloseAnthocyaninXanthan gumFood scienceGum arabicPolysaccharideAntioxidantChromatographySpray dryingOrganic chemistrySodiumMaterials scienceRheologyComposite materialPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying ProcessesBotanical Research and Applications