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

dc.contributor.authorMatos González, María 
dc.contributor.authorLaca Pérez, Amanda 
dc.contributor.authorRea, F.
dc.contributor.authorIglesias Huelga, Olvido Concepción 
dc.contributor.authorRayner, Marilyn
dc.contributor.authorGutiérrez Cervello, Gemma 
dc.date.accessioned2018-02-28T10:41:24Z
dc.date.available2018-02-28T10:41:24Z
dc.date.issued2018
dc.identifier.citationJournal of Food Engineering, 222, p. 207-217 (2018); doi:10.1016/j.jfoodeng.2017.11.009
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10651/46278
dc.description.sponsorshipThis 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).
dc.format.extentp. 207-217
dc.language.isoeng
dc.relation.ispartofJournal of Food Engineering
dc.rights© 2017 Elsevier Ltd.
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85035013914&doi=10.1016%2fj.jfoodeng.2017.11.009&partnerID=40&md5=9ddec45f700c68885ef79e2bddb5e461
dc.titleO/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1016/j.jfoodeng.2017.11.009
dc.type.dcmitext
dc.relation.projectIDFC-04-COF-50-MEC
dc.relation.projectIDEQP06-024
dc.relation.projectIDFC15-GRUPIN14-022
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfoodeng.2017.11.009


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