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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.

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Title: Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules.
Authors: Daza LD; Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain. Electronic address: l.daza@uib.es., Umaña M; Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain. Electronic address: monica.umana@uib.es., Eim VS; Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain. Electronic address: valeria.eim@uib.es.
Source: Food chemistry [Food Chem] 2025 Jan 01; Vol. 462, pp. 141025. Date of Electronic Publication: 2024 Aug 28.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Daza+LD%22">Daza LD</searchLink>; Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain. Electronic address: l.daza@uib.es.<br /><searchLink fieldCode="AU" term="%22Umaña+M%22">Umaña M</searchLink>; Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain. Electronic address: monica.umana@uib.es.<br /><searchLink fieldCode="AU" term="%22Eim+VS%22">Eim VS</searchLink>; Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122, Baleares, Spain. Electronic address: valeria.eim@uib.es.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 Jan 01; Vol. 462, pp. 141025. <i>Date of Electronic Publication: </i>2024 Aug 28.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2024.141025
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        Text: English
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      – TitleFull: Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules.
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              Text: 2025 Jan 01
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