Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

Published 2019 View Full Article

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Title
Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation
Authors
Keywords
Carboxymethyl starch, Xanthan gum, Blueberry anthocyanins, Microencapsulation, Stability
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-12
DOI
10.1016/j.foodhyd.2019.01.034

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