Porous gelatin microspheres for high loading and improved stability of anthocyanins: Serving as antioxidant factors and food freshness indicators
Jialin Sun, Zihao Wei, Changhu Xue
Topics & Concepts
GelatinChemistryDegradation (telecommunications)Food scienceBiochemistryComputer scienceTelecommunicationsNanocomposite Films for Food PackagingOlfactory and Sensory Function StudiesMicroencapsulation and Drying Processes