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Encapsulated black rice anthocyanins by mildly heat-induced egg yolk immunoglobulin and fucoidan with electrostatic interaction to enhance stability and delay the oxidation of yak meat

Xuepeng Li; Fuyao Li; Yu Zeng; Hong Zhang; Xuepeng Lv; Yiwei Tang
Food Bioscience · Vol. 71 · pp. 107127 · 2025
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2025-09-01
Publication Year2025
Volume71
Pages107127
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2025.107127
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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