Spray-drying method for the encapsulation of a functionalized ingredient in alginate-pectin nano- and microparticles loaded with distinct natural actives: Stability and antioxidant effect

Autor:	David Quintanar-Guerrero, V. Miranda-Linares, María L. Zambrano-Zaragoza, A. del Real
Rok vydání:	2020
Předmět:	Antioxidant food.ingredient Pectin Chemistry General Chemical Engineering medicine.medical_treatment General Chemistry Encapsulation (networking) Ingredient food Chemical engineering Spray drying Nano medicine Food Science
Zdroj:	Food Hydrocolloids. 101:105560
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c3219b4e8126cc11c0166900b09f361d https://doi.org/10.1016/j.foodhyd.2019.105560 Zobrazit plný text záznamu Full Text from ScienceDirect