Encapsulation of blackberry anthocyanins (Rubus spp.) in hydroxypropylmethylcellulose nanofibers using electrospinning technology - Renires dos Santos Teixeira; Kátia Gomes da Silva; Flavia Tayná Serra Silva; Igor Henrique de Lima Costa; Rondinele Nunes de Araujo; Rui Carlos Zambiazi; Álvaro Renato Guerra Dias; Márcia Vizzotto; Cesar Valmor Rombaldi; Leonardo Nora (Food Structure, 2026)