Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion-Reference-Cited by-同舟云学术

Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion

Published:2024-02 Issue: Volume:434 Page:137325
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Quintriqueo-Cid Alejandra,Giménez Begoña,Romero-Hasler Patricio,Soto-Bustamante Eduardo,Lozano-Sánchez Jesús,Robert Paz

Funder

ANID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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2. Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts;Molecules;2024-07-19

3. Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification;International Journal of Food Science & Technology;2024-07-14

4. Corrigendum to “Influence of the crystallinity on the physicochemical properties of spray-dried quercetin-inulin microparticles and their performance during in vitro digestion” [Food Chemistry Volume 434 (2024) 137325];Food Chemistry;2024-07

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