Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins - Concepedia

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Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins

111

Citations

47

References

2017

Year

Rezvan Shaddel, Javad Hesari, Sodeif Azadmard‐Damirchi, Hamed Hamishehkar, Bahram Fathi Achachlouei, Qingrong Huang

Food Hydrocolloids

Food ChemistryFood ColloidBlack Raspberry AnthocyaninsDouble EmulsionComplex CoacervationBiomolecular EngineeringEmulsion

References

	Year	Citations

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