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1 .
Mechanistic investigation via QCM-D into the color stability imparted to betacyanins by the presence of food grade anionic polysaccharides
저자
by
Peter Lawrence
;
Giovana B. Celli
;
Meghan A. Marchuk
;
Michael J. Selig
;
Detlef-M. Smilgies
, et al.
소스
Food Hydrocolloids
. 93:226-234
Web of Science
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7 .
Encapsulation of copigmented anthocyanins within polysaccharide microcapsules built upon removable CaCO3 templates
저자
by
Alireza Abbaspourrad
;
Michael J. Selig
;
Michelle Lee
;
Chen Tan
.
소스
Food Hydrocolloids
. 84:200-209
Web of Science
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6 .
Distribution of oil solubilized β-carotene in stabilized locust bean gum powders for the delivery of orange colorant to food products
저자
by
Michael J. Selig
;
Alireza Abbaspourrad
;
Hediyeh Zamani
;
B. Mehrad
;
Arkaye Kierulf
, et al.
소스
Food Hydrocolloids
. 84:34-37
Web of Science
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7 .
Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization
저자
by
Chen Tan
;
Giovana Bonat Celli
;
Michael J. Selig
;
Alireza Abbaspourrad
.
소스
Food Chemistry
. 264:342-349
Web of Science
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6 .
High pressure processing of beet extract complexed with anionic polysaccharides enhances red color thermal stability at low pH
저자
by
Erika Mills
;
Alireza Abbaspourrad
;
Chen Tan
;
Ellia La
;
Olga I. Padilla-Zakour
, et al.
소스
Food Hydrocolloids
. 80:292-297
Web of Science
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7 .
Polyelectrolyte microcapsules built on CaCO3 scaffolds for the integration, encapsulation, and controlled release of copigmented anthocyanins
저자
by
Chen Tan
;
Alireza Abbaspourrad
;
Michael J. Selig
;
Michelle Lee
.
소스
Food Chemistry
. 246:305-312
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6 .
Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device
저자
by
Michael J. Selig
;
Talita A. Comunian
;
Raheleh Ravanfar
;
Alireza Abbaspourrad
.
소스
Food Hydrocolloids
. 77:96-106
Web of Science
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6 .
In situ H2O2 generation for de-emulsification of fine stable bilge water emulsions
저자
by
Michael J. Selig
;
Alireza Abbaspourrad
;
Hamed Eskandarloo
.
소스
Chemical Engineering Journal
. 335:434-442
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5 .
Synergistic Bathochromic and Hyperchromic Shifts of Anthocyanin Spectra Observed Following Complexation with Iron Salts and Chondroitin Sulfate
저자
by
Giovana B. Celli
;
Alireza Abbaspourrad
;
Chen Tan
;
Michael J. Selig
.
소스
Food and Bioprocess Technology
. 11:991-1001
Web of Science
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6 .
Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation
저자
by
Chen Tan
;
Alireza Abbaspourrad
;
Michael J. Selig
.
소스
Carbohydrate Polymers
. 181:124-131
Web of Science
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