O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
Publication date: | 2018 |
Publisher version: | http://dx.doi.org/10.1016/j.jfoodeng.2017.11.009 |
Citación: | Journal of Food Engineering, 222, p. 207-217 (2018); doi:10.1016/j.jfoodeng.2017.11.009 |
Descripción física: | p. 207-217 |
ISSN: | 0260-8774 |
Patrocinado por: |
This study was financed by the Consejeria de Educacion y Ciencia del Principado de Asturias (Ref. FC-04-COF-50-MEC, PCTI Asturias 2006-2009, Ref. EQP06-024, and FC15-GRUPIN14-022). |
Id. Proyecto: |
FC-04-COF-50-MEC EQP06-024 FC15-GRUPIN14-022 |
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