Food chemistryAnthocyaninsNanoparticlesAmylasesManihotParticle Size
Malt endogenous amylase-hydrolyzed nanostarch for anthocyanin encapsulation by nanoprecipitation: Fabrication, characterization and evaluation.
Shucheng Liu, Yanyun Lin, Xiaoyan Fu, Qiuyu Xia, Naiyong Xiao, Yang Liu, Rui Hai Liu, Wen Xia
Published: 202610.1016/j.foodchem.2025.147530
Abstract
Anthocyanins, despite their remarkable physiological activities, suffer from poor stability, restricting their applications. In this study, malt endogenous amylase-hydrolyzed cassava nanostarch (MCS) was used as a carrier to prepare MCS/anthocyanin (…
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