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Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies

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Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies

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Franco Ribeiro, E.; Carregari Polachini, T.; Alvim, ID.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Nicoletti, VR. (2022). Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies. International Journal of Food Science & Technology. 57(1):145-153. https://doi.org/10.1111/ijfs.15378

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182757

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Title: Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studies
Author: Franco Ribeiro, Elisa Carregari Polachini, Tiago Alvim, Izabela Dutra Quiles Chuliá, Mª Desamparados Hernando Hernando, Mª Isabel Nicoletti, Vania Regina
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microcapsules by the freeze-drying (FD) and spray-drying (SD) of Pickering ...[+]
Subjects: Antioxidant activity , Bioactive compounds , Chitosan nanoparticles , In vitro digestion , Lipid encapsulation , Phenolic content
Copyrigths: Reconocimiento - No comercial - Compartir igual (by-nc-sa)
Source:
International Journal of Food Science & Technology. (issn: 0950-5423 )
DOI: 10.1111/ijfs.15378
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/ijfs.15378
Project ID:
info:eu-repo/grantAgreement/CAPES//88887.468140%2F201900 /
info:eu-repo/grantAgreement/CAPES//001/
info:eu-repo/grantAgreement/FAPESP//2016%2F22727-8/
Thanks:
The authors are thankful to the Coordenacao de Aperfeicoamento de Pessoal de Nível Superior-CAPES (Finance Code 001; Grant number 88887.468140/201900), and to the S ~ao Paulo Research FoundationFAPESP (Grant number 2016/22727-8)[+]
Type: Artículo

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