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O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

Author:
Matos González, MaríaUniovi authority; Laca Pérez, AmandaUniovi authority; Rea, F.; Iglesias Huelga, Olvido ConcepciónUniovi authority; Rayner, Marilyn; Gutiérrez Cervello, GemmaUniovi authority
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
URI:
http://hdl.handle.net/10651/46278
ISSN:
0260-8774
DOI:
10.1016/j.jfoodeng.2017.11.009
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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