Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems-Reference-Cited by-同舟云学术

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Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Published:2024-06 Issue:11 Volume:10 Page:e32150
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Henao-Ardila Alejandra,Quintanilla-Carvajal María Ximena,Moreno Fabián Leonardo^ORCID

Funder

Universidad de La Sabana

Publisher

Elsevier BV

Reference199 articles.

1. Plant Phenolics as Functional Food Ingredients;Santos-Buelga,2019

2. Concepts of functional foods;Ashwell,2002

3. A comparative FTIR study for supplemented agavin as functional food;Vázquez-Vuelvas;Food Hydrocolloids,2020

4. Bioactive Compounds as Ingredients of Functional Foods;Fernandes,2019

5. Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model;Szabo;Lebensm. Wiss. Technol.,2021

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