anthocyanins

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Niakousari, Mehrdad and Farahnaky, Asgar (2015) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT - Food Science and Technology, 66. pp. 34-40. ISSN 0023-6438 (doi:10.1016/j.lwt.2015.10.017)

antioxidant activity

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Niakousari, Mehrdad and Farahnaky, Asgar (2015) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT - Food Science and Technology, 66. pp. 34-40. ISSN 0023-6438 (doi:10.1016/j.lwt.2015.10.017)

Chitosan

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: https://orcid.org/0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:10.1016/j.lwt.2021.111724)

encapsulation

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: https://orcid.org/0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:10.1016/j.lwt.2021.111724)

energy efficiency

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Niakousari, Mehrdad and Farahnaky, Asgar (2015) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT - Food Science and Technology, 66. pp. 34-40. ISSN 0023-6438 (doi:10.1016/j.lwt.2015.10.017)

In vitro digestion

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: https://orcid.org/0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:10.1016/j.lwt.2021.111724)

pomegranate juice

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Niakousari, Mehrdad and Farahnaky, Asgar (2015) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT - Food Science and Technology, 66. pp. 34-40. ISSN 0023-6438 (doi:10.1016/j.lwt.2015.10.017)

refractance window drying

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Niakousari, Mehrdad and Farahnaky, Asgar (2015) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT - Food Science and Technology, 66. pp. 34-40. ISSN 0023-6438 (doi:10.1016/j.lwt.2015.10.017)

whey protein isolate

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: https://orcid.org/0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:10.1016/j.lwt.2021.111724)

α-tocopherol

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: https://orcid.org/0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:10.1016/j.lwt.2021.111724)