Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying

• Umit Altuntas,
• Gokce Altin-Yavuzarslan,
• Beraat Ozçelik

Affiliations

Umit Altuntas

Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, Istanbul, Türkiye

Gokce Altin-Yavuzarslan

Molecular Engineering & Sciences Institute, University of Washington, Seattle, Washington, United States

Beraat Ozçelik

Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, Istanbul, Türkiye