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  • O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation [2018]

    Category:
    Artículos
    Authors:
    María Matos González , Amanda Laca Pérez , F. Rea , Olvido Concepción Iglesias Huelga , Gemma Gutiérrez Cervello , Marilyn Rayner
    Date:
    01 of January of 2018
    It Is a Part of:
    Journal of Food Engineering