Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy

Food Hydrocolloids

Volumn 81, Issue , 2018, Pages 6-14

  Porras Saavedra, Josefina ^a,b   Alamilla Beltrán, Liliana ^a   Lartundo Rojas, Luis ^a   de Jesús Perea Flores, Ma ^a   Yáñez Fernández, Jorge ^a   Palacios Gonzalez E ^c   Gutiérrez López, Gustavo F ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b Ingeniería en Industrias Alimentarias   (Mexico)

^c INSTITUTO MEXICANO DEL PETRÓLEO   (Mexico)

Author keywords

Components distribution; Microstructure; Paprika oleoresin; Spray drying; Wall materials; XPS

Indexed keywords

EFFICIENCY; GLASS; GLASS TRANSITION; ION BEAMS; MICROENCAPSULATION; MICROSTRUCTURE; MORPHOLOGY; PROTEINS; RESINS; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

CHEMICAL COMPONENT; COMPONENT DISTRIBUTIONS; GUM ARABIC; MALTODEXTRINS; MICROCAPSULES; PAPRIKA OLEORESIN; PARTICLE SURFACE; SOY PROTEIN ISOLATES; SPRAY-DRYING; WALL MATERIALS;

X RAY PHOTOELECTRON SPECTROSCOPY;

EID: 85044509649     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.02.005     Document Type: Article

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