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Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum

There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro di...

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Detalles Bibliográficos
Autores principales:	Aniya, Cao, Yan, Liu, Chenxing, Lu, Shengming, Fujii, Yoshiharu, Jin, Jiaxiu, Xia, Qile
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818945/ https://www.ncbi.nlm.nih.gov/pubmed/36613367 http://dx.doi.org/10.3390/foods12010151

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