dc.contributor.author | Matos González, María | |
dc.contributor.author | Laca Pérez, Amanda | |
dc.contributor.author | Rea, F. | |
dc.contributor.author | Iglesias Huelga, Olvido Concepción | |
dc.contributor.author | Rayner, Marilyn | |
dc.contributor.author | Gutiérrez Cervelló, Gemma | |
dc.date.accessioned | 2018-02-28T10:41:24Z | |
dc.date.available | 2018-02-28T10:41:24Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Journal of Food Engineering, 222, p. 207-217 (2018); doi:10.1016/j.jfoodeng.2017.11.009 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10651/46278 | |
dc.description.sponsorship | 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). | |
dc.format.extent | p. 207-217 | |
dc.language.iso | eng | |
dc.relation.ispartof | Journal of Food Engineering | |
dc.rights | © 2017 Elsevier Ltd. | |
dc.source | Scopus | |
dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85035013914&doi=10.1016%2fj.jfoodeng.2017.11.009&partnerID=40&md5=9ddec45f700c68885ef79e2bddb5e461 | |
dc.title | O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation | |
dc.type | journal article | |
dc.identifier.doi | 10.1016/j.jfoodeng.2017.11.009 | |
dc.relation.projectID | FC-04-COF-50-MEC | |
dc.relation.projectID | EQP06-024 | |
dc.relation.projectID | FC15-GRUPIN14-022 | |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2017.11.009 | |