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Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability

Food ChemistryEdible FilmEngineeringHealth SciencesBiotechnologyMicro-encapsulationFood EngineeringBlueberry AnthocyaninsRelease BehaviorBiomolecular EngineeringPhysicochemical Properties