Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts

Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Xin Zhang, Ya Zhao, Qilong Shi, Yuexiang Zhang, Jing Liu, Xiaotian Wu, Zhongxiang Fang
Source: Food Chemistry - Category: Food Science Source Type: research