Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules

Daza, Luis Daniel; Umaña, Mónica; Eim, Valeria Soledad

doi:10.1016/j.foodchem.2024.141025

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141025

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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

Luis Daniel Daza,

Mónica Umaña,

Valeria Soledad Eim

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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

Cited by 1 publication

References 49 publications

Ultrasound combined with chemical hydrolysis as a pretreatment for microencapsulation of beetroot waste by spray and freeze drying

Ultrasound combined with chemical hydrolysis as a pretreatment for microencapsulation of beetroot waste by spray and freeze drying

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