Stability of Purple Corn Anthocyanin Encapsulated by Maltodextrin, and Its Combinations with Gum Arabic and Whey Protein Isolate
Purple corn anthocyanins are important natural colourants with cheap prices and rich bioactivities. However, their stability is limited. Microencapsulation is an effective way to improve anthocyanin stability and the influence of the type of wall material on the stability of encapsulated anthocyanin...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/12/2393 |