*Article* **A New Polysaccharide Carrier Isolated from Camelina Cake: Structural Characterization, Rheological Behavior, and Its Influence on Purple Corn Cob Extract's Bioaccessibility**

**\*** Correspondence: adele.papetti@unipv.it; Tel.: +39-0382-98-7863

**Lucia Ferron 1,2, Chiara Milanese 3, Raffaella Colombo 1, Raffaele Pugliese <sup>4</sup> and Adele Papetti 1,\***


**Keywords:** camelina cake polysaccharide; carrier; stabilizer; purple corn cob; by-product; anthocyanin bioaccessibility
