Encapsulation of anthocyanin from roselle and red cabbage for stabilization of water-in-oil emulsion
Addition of encapsulated anthocyanins in margarine formulation improved the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from roselle and red cabbag...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2014
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/52670/1/DayangNorulfairuzAbang2014_Encapsulationofanthocyanin.pdf http://eprints.utm.my/id/eprint/52670/ https://dx. doi.org/10.1016/j.aaspro.2014.11.012 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Teknologi Malaysia |
| Language: | English |