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. |
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| 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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