Nanoencapsulation of Anthocyanins from Blackberry (Rubus spp) through Pectin and Lysozyme Self-Assembling

Publication date: Available online 23 December 2020Source: Food HydrocolloidsAuthor(s): Thiecla Katiane Osvaldt Rosales, Magner Pessoa da Silva, Felipe Rebello Lourenço, Neuza Mariko Aymoto Hassimotto, João Paulo Fabi
Source: Food Hydrocolloids - Category: Food Science Source Type: research