Production of water soluble quercetin formulations by pressurized ethyl acetate-in-water emulsion technique using natural origin surfactants

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 295-304

  Goncalves V S S ^a,b,c   Rodriguez Rojo S ^c   De Paz, E ^c   Mato, C ^c   Martín, Á ^c   Cocero, M J ^c  

^a INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^b INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLÓGICA   (Portugal)

^c UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Encapsulation; High pressure emulsion technique; Lecithin; Nanosuspension; OSA starch; Quercetin; glucan

Indexed keywords

EID: 84930938197     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.006     Document Type: Article

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