Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

Published 2018 View Full Article

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Title
Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion
Authors
Keywords
Anthocyanins, Double emulsion, In vitro, digestion, Control release
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 357-363
Publisher
Elsevier BV
Online
2018-11-14
DOI
10.1016/j.foodchem.2018.11.073

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