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Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and

Jingxin Guo1, M Monica Giusti2, Gönül Kaletunç1

  • 1Department of Food, Agricultural, and Biological Engineering, Ohio State University, Columbus, OH, United States.

Food Research International (Ottawa, Ont.)
|March 28, 2018
PubMed

Keywords:
AlginateAnthocyaninsBlueberryEncapsulation efficiencyPectinPurple corn

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