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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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Detalles Bibliográficos
Autores principales:	Dumitrașcu, Loredana, Stănciuc, Nicoleta, Aprodu, Iuliana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230403/ https://www.ncbi.nlm.nih.gov/pubmed/34200745 http://dx.doi.org/10.3390/foods10061342

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