https://www.selleckchem.com/products/pf-9366.html
This study aimed to characterize novel complex coacervates based on Zedo gum and cress seed gum as natural polysaccharides with gelatin (type-A and type- as potential wall materials for encapsulation of anthocyanins. The coacervates were prepared under optimum conditions (pH and gum to gelatin ratio), freeze-dried, and the resulted powders were analyzed in terms of thermal stability, morphology, and molecular interactions. The thermogravimetric analysis revealed that molecular interaction between polysaccharides and gelatins led to en
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