[Elsevier] Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules

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journalㄩFood Chemistry

AuthorsㄩNiloofar Moshfegh; Mehrdad Niakousary; Seyed Mohammad Hashem Hosseini; Seyed Mohammad Mazloomi; Azam Abbasi

Published dateㄩ2025-1-

DOIㄩ10.1016/j.foodchem.2024.141165

PDF linkㄩhttps://www.sciencedirect.com/sc ... 308814624028152/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodchem.2024.141165

Article SourceㄩElsevier BV


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