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Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro

Yuan Huang1, Weibiao Zhou2

  • 1Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.

Food Chemistry
|December 26, 2018
PubMed

Keywords:
AnthocyaninsControl releaseDouble emulsionIn vitro digestion

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