Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W - Concepedia

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Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

80

Citations

40

References

2018

Year

Daniele de Almeida Paula, Afonso Mota Ramos, Eduardo Basílio de Oliveira, Eliane Maurício Furtado Martins, Frederico Augusto Ribeiro de Barros, Márcia Cristina Teixeira Ribeiro Vidigal, Nataly de Almeida Costa, Carolina Tatagiba da Rocha

International Journal of Biological Macromolecules

Food ChemistryFood ColloidGuar GumEngineeringGreen ChemistryChemistryDouble EmulsionsThermal StabilityPolymer ChemistryEmulsion

References

	Year	Citations

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