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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| 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 |