Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee

Publication date: Available online 1 August 2020Source: Food ChemistryAuthor(s): Shuo Wang, Xinqi Ye, Yue Sun, Jin Liang, Pengxiang Yue, Xueling Gao
Source: Food Chemistry - Category: Food Science Source Type: research