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

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

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