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20 积分 2024-09-09 加入
Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules
1天前
已完结
Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid
1天前
已完结
Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism
1天前
已完结
Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage
1天前
已完结
Storage stability and in vitro release characteristics of black rice anthocyanins microencapsulated by pectin and sodium carboxymethyl cellulose
2个月前
已完结
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins
2个月前
已完结
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