Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion
Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbag...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2014
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| Subjects: | |
| Online Access: | http://eprints.utm.my/52670/1/DayangNorulfairuzAbang2014_Encapsulationofanthocyanin.pdf |