Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures-Reference-Cited by-同舟云学术

Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures

Published:2019-02 Issue: Volume:116 Page:1010-1019
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cortés-Camargo Stefani,Acuña-Avila Pedro Estanislao,Rodríguez-Huezo María Eva,Román-Guerrero Angélica,Varela-Guerrero Victor,Pérez-Alonso César^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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3. Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina;Capitani;Journal of the Science of Food and Agriculture,2013

4. Characterization of biodegradable films based on Salvia hispanica L. protein and mucilage;Capitani;Food and Bioprocess Technology,2016

5. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials;Carneiro;Journal of Food Engineering,2013

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