HIGHLIGHTS
- who: Eduardo Morales and collaborators from the ctorate in Engineering Sciences with Specialization in Bioprocesses, Universidad de La Frontera have published the research work: Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying, in the Journal: Foods 2021, 10, x FOR PEER REVIEW of /2021/
- what: In this study, lupin protein isolate (LPI) was used to stabilize and formulate the first layer of Pr-E, given its notable emulsifying qualities, which were determined previously . The study aimed to evaluate the effect of multilayer emulsions . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.