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Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
| dc.contributor.author | Matos González, María | |
| dc.contributor.author | Gutiérrez Cervelló, Gemma | |
| dc.contributor.author | Martínez Rey, Lemuel | |
| dc.contributor.author | Iglesias Huelga, Olvido Concepción | |
| dc.contributor.author | Pazos Medina, María del Carmen | |
| dc.date.accessioned | 2018-06-07T08:56:39Z | |
| dc.date.available | 2018-06-07T08:56:39Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Journal of Food Engineering, 226, p. 73-81 (2018); doi:10.1016/j.jfoodeng.2018.01.007 | |
| dc.identifier.issn | 0260-8774 | |
| dc.identifier.uri | http://hdl.handle.net/10651/47119 | |
| dc.description.sponsorship | This study was financed by the Consejeria de Economia y Empleo del Principado de Asturias (Plan de Ciencia, Tecnologia e Innovacion, 2013-2017) through the Grant GRUPIN14-022. Support from the European Regional Development Fund is also gratefully acknowledged. | |
| dc.format.extent | p. 73-81 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Journal of Food Engineering, 226 | |
| dc.rights | © 2018 Elsevier Ltd. | |
| dc.rights | CC Reconocimiento – No Comercial – Sin Obra Derivada 4.0 Internacional | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.source | Scopus | |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85043327560&doi=10.1016%2fj.jfoodeng.2018.01.007&partnerID=40&md5=14324a1eb773387098ecbfa869c91623 | |
| dc.title | Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.jfoodeng.2018.01.007 | |
| dc.relation.projectID | GRUPIN14-022 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2018.01.007 | |
| dc.rights.accessRights | open access | |
| dc.type.hasVersion | AM |
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