How can microwaves be used to obtain and modulate new ingredients?
Spray drying of grape juice: Microencapsulation of anthocyanin
Microencapsulation of turmeric (Curcuma longa L.) oleoresin in mixtures of arabic ...
Oregano essential oil in nanoemulsions: production, physico-chemical characterizat...
Modulation and color stability of anthocyanins extracted from juçara (Euterpe edul...
Structuring of plant-based food materials in the form of emulsions, biofilms, foam...