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    Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stability

    Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stab... by Johan Mendoza, Omar Peñuñuri-Miranda, María d.C. Valdez-Cárdenas, Carmen O. Melendez-Pizarro, Daniel Lardizabal-Gutiérrez, Francisco Paraguay-Delgado, Armando Quintero-Ramos

    Published 2025-06-01
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