Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments

Published 2019 View Full Article

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Title
Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments
Authors
Keywords
Basella rubra, Betacyanins, Sucrose, Gum acacia, Co-crystallization, Stability
Journal
JOURNAL OF FOOD ENGINEERING
Volume 271, Issue -, Pages 109776
Publisher
Elsevier BV
Online
2019-10-24
DOI
10.1016/j.jfoodeng.2019.109776

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