Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules-Reference-Cited by-同舟云学术

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Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules

Published:2025-01 Issue: Volume:462 Page:141025
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Daza Luis Daniel,Umaña Mónica,Eim Valeria Soledad

Funder

Agencia Estatal de Investigacion

European Regional Development Fund

Government of the Balearic Islands

University of the Balearic Islands

Publisher

Elsevier BV

Reference62 articles.

1. Drying and denaturation of proteins in spray drying process;Amdadul Haque;Handbook of Industrial Drying, Fourth Edition,2014

2. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007

3. Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating using stainless steel electrodes;Assiry;Bioelectrochemistry,2006

4. Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: Microcapsule characterization and release kinetics of the oil;Bajac;Food Hydrocolloids,2022

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