Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
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: 2017DOI: 10.1016/j.ijbiomac.2017.10.044
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Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
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| contributor author | Rezvan Shaddel | |
| contributor author | Javad Hesari | |
| contributor author | Sodeif Azadmard-Damirchi | |
| contributor author | Hamed Hamishehkar | |
| contributor author | Bahram Fathi-Achachlouei | |
| contributor author | Qingrong Huang | |
| date accessioned | 2020-03-15T19:30:57Z | |
| date available | 2020-03-15T19:30:57Z | |
| date issued | 2017 | |
| identifier other | gVfJ92ZINSJ1CJeP0kepQk9nokLjbPypWG0a_1Np3gjk6x2vHH.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/2040950 | |
| format | general | |
| language | English | |
| title | Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 14075388 | |
| identifier doi | 10.1016/j.ijbiomac.2017.10.044 | |
| journal title | International Journal of Biological Macromolecules | |
| coverage | Academic | |
| filesize | 2188345 | |
| citations | 4 |