Search Results
-
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation [2018]
- Category:
- Artículos
- Authors:
- Gemma Gutiérrez Cervelló , Marilyn Rayner , Olvido Concepción Iglesias Huelga , F. Rea , Amanda Laca Pérez , María Matos González
- Date:
- 01 of January of 2018
- It Is a Part of:
- Journal of Food Engineering