Work

Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend

Year: 2020

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2020.109652

Authors: Diana Patricia Vargas-Muñoz, Luiza Andreza Neves de Oliveira, Leticia Cardoso da Silva, Helena Teixeira Godoy, Louise Emy Kurozawa

Institutions: Universidade Estadual de Campinas (UNICAMP), Servicio Nacional de Aprendizaje

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: bronze

Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico

Awards: Propriedades reologicas, termodinamicas e de microestrutura de sistemas formados por polissacarideos e proteinas globulares., G2598993503, G4402799499, Design of particles for functional finishing of textiles: investigation of microencapsulation techniques, Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products, G6762759861, G7776087251, Integrated processes for adding value to soymilk and okara

OpenAlex ID: W3081586248

FWCI: 0.667

Cites: 56

Cited by: 12

Related to: 10