The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window

Refractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive act...

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Detalles Bibliográficos
Autores principales: Hernández-Carrión, M., Moyano-Molano, M., Ricaurte, L., Clavijo-Romero, A., Quintanilla-Carvajal, M. X.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8087804/
https://www.ncbi.nlm.nih.gov/pubmed/33931665
http://dx.doi.org/10.1038/s41598-021-88381-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8087804/
https://www.ncbi.nlm.nih.gov/pubmed/33931665
http://dx.doi.org/10.1038/s41598-021-88381-7

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