Effect of Pea Protein Complexation or CO <sub>2</sub> Nanobubbles Pretreatment on Physicochemical Properties of Spray‐dried Dragon Fruit Peels‐Derived Betacyanins Aimed as Natural Red Colorants
- DOI
- 10.1111/1750-3841.71613
- Published
- 2026-11
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71613,
title = {Effect of Pea Protein Complexation or CO
<sub>2</sub>
Nanobubbles Pretreatment on Physicochemical Properties of Spray‐dried Dragon Fruit Peels‐Derived Betacyanins Aimed as Natural Red Colorants},
author = {Yasmeen Mamu and Luxsika Ngamwonglumlert and Sakamon Devahastin and Bhesh Bhandari and Naphaporn Chiewchan},
year = {2026},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.71613},
url = {https://doi.org/10.1111/1750-3841.71613}
}RIS
TY - JOUR
TI - Effect of Pea Protein Complexation or CO
<sub>2</sub>
Nanobubbles Pretreatment on Physicochemical Properties of Spray‐dried Dragon Fruit Peels‐Derived Betacyanins Aimed as Natural Red Colorants
AU - Yasmeen Mamu
AU - Luxsika Ngamwonglumlert
AU - Sakamon Devahastin
AU - Bhesh Bhandari
AU - Naphaporn Chiewchan
PY - 2026
JO - Journal of Food Science
DO - 10.1111/1750-3841.71613
UR - https://doi.org/10.1111/1750-3841.71613
ER - APA
Mamu, Y., Ngamwonglumlert, L., Devahastin, S., Bhandari, B., & Chiewchan, N. (2026). Effect of Pea Protein Complexation or CO <sub>2</sub> Nanobubbles Pretreatment on Physicochemical Properties of Spray‐dried Dragon Fruit Peels‐Derived Betacyanins Aimed as Natural Red Colorants. Journal of Food Science. https://doi.org/10.1111/1750-3841.71613
Source records
- crossref · retrieved 2026-11-10T10:10:28.952Z