Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying-Reference-Cited by-同舟云学术

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Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying

Published:2020-07-07 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gallón Bedoya Manuela¹,Cortés Rodríguez Misael¹,Gil Jesús Humberto¹

Affiliation:

1. Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos Universidad Nacional de Colombia Medellín Campus Medellín Colombia

Funder

Universidad Nacional de Colombia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14705

Reference52 articles.

1. Promising Health Benefits of the Strawberry: A Focus on Clinical Studies

2. Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach

3. Withanolides from Physalis peruviana

4. Suspensions of Colloidal Particles and Aggregates

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2. Optimización de un sistema coloidal de uchuva para el proceso de microencapsulación;Revista U.D.C.A Actualidad & Divulgación Científica;2024-08-08

3. Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties;Journal of Food Measurement and Characterization;2024-02-08

4. Emulsions from Physalis peruviana;Handbook of Goldenberry (Physalis Peruviana);2024

5. Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake;Food Science & Nutrition;2023-11-21

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