Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions

Published 2019 View Full Article

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Title
Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions
Authors
Keywords
Double emulsions, Natural colors, Anthocyanin, Color fading, Structural design
Journal
JOURNAL OF FOOD ENGINEERING
Volume 254, Issue -, Pages 1-9
Publisher
Elsevier BV
Online
2019-03-03
DOI
10.1016/j.jfoodeng.2019.02.021

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