HIGHLIGHTS
- who: Mu00f3nica Umau00f1a and collaborators from the Department of Chemistry, University of the Balearic Islands, CtraValldemossa, km7.5, Palma de Mallorca, Spain have published the research work: Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products, in the Journal: Foods 2022, 11, 3750. of /2022/
- what: The aim of microencapsulation is to provide a physical barrier to an active ingredient to protect it from stressors that might cause oxidation or other degradation processes.
SUMMARY
An electrostatic interaction between pectins and proteins occurs at a pH between . . .
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