Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies

por Quilaqueo, Marcela, Iturra, Nicole, Contardo, Ingrid, Millao, Sonia, Morales, Eduardo, Rubilar, Mónica
Publicado 2022

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

por Morales, Eduardo, Burgos-Díaz, César, Zúñiga, Rommy N., Jorkowski, Johanna, Quilaqueo, Marcela, Rubilar, Mónica
Publicado 2021