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Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins

In the current study, the effect of temperature on the potential of soy proteins to ensure the encapsulation and gastric stability of bioactives, such as anthocyanins from cornelian cherry fruits, was investigated. The powders obtained after freeze-drying were analyzed in relation to flow properties...

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Publicado en:Foods
Main Authors: Dumitrașcu, Loredana, Stănciuc, Nicoleta, Aprodu, Iuliana
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2021
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC8230403/
https://ncbi.nlm.nih.gov/pubmed/34200745
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061342
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