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Items: 2


Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles.

López de Dicastillo C, Piña C, Garrido L, Arancibia C, Galotto MJ.

Antioxidants (Basel). 2019 Oct 9;8(10). pii: E464. doi: 10.3390/antiox8100464.


Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts.

Arancibia C, Bayarri S, Costell E.

J Food Sci Technol. 2015 Oct;52(10):6435-44. doi: 10.1007/s13197-015-1756-9. Epub 2015 Feb 18.

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