Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying

Maria Ximena Quintanilla Carvajal; Marisol Castillo Morales; Enrique Flores Andrade; U.R. Marín Castro; Luz A Pascual Pineda; Martha Paola Rascón

doi:10.1016/j.jfoodeng.2018.10.018

Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying

Maria Ximena Quintanilla Carvajal (Third Author)
, Marisol Castillo Morales (Fourth Autor)
, Enrique Flores Andrade (Correspondent Author)
, U.R. Marín Castro (Another Number Author)
, Luz A Pascual Pineda (First Author)
, Martha Paola Rascón (Second Author)

Universidad Veracruzana
instituto tecnologico de veracru

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

Translated title of the contribution	Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying
Original language	Undefined/Unknown
Pages (from-to)	65-72
Number of pages	7
Journal	Journal of Food Engineering
DOIs	https://doi.org/10.1016/j.jfoodeng.2018.10.018
State	Published - 12 Oct 2018

Article Classification

Full research article

Indexación Internacional (Artículo)

ISI Y SCOPUS

Scopus-Q Quartil

Q1

ISI- Q Quartil

Q1

Categoría Publindex

Ninguno

Access to Document

10.1016/j.jfoodeng.2018.10.018License: CC BY-ND

https://www.sciencedirect.com/science/article/pii/s0260877418304539License: CC BY-ND

Cite this

Quintanilla Carvajal, M. X., Castillo Morales, M., Flores Andrade, E., Marín Castro, U. R., Pascual Pineda, L. A., & Rascón, M. P. (2018). Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. Journal of Food Engineering, 65-72. https://doi.org/10.1016/j.jfoodeng.2018.10.018

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title = "Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying",

author = "\{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Castillo Morales\}, Marisol and \{Flores Andrade\}, Enrique and \{Mar{\'i}n Castro\}, U.R. and \{Pascual Pineda\}, \{Luz A\} and Rasc{\'o}n, \{Martha Paola\}",

year = "2018",

month = oct,

day = "12",

doi = "10.1016/j.jfoodeng.2018.10.018",

language = "Indefinido/desconocido",

pages = "65--72",

journal = "Journal of Food Engineering",

issn = "0260-8774",

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}

Quintanilla Carvajal, MX, Castillo Morales, M, Flores Andrade, E, Marín Castro, UR, Pascual Pineda, LA & Rascón, MP 2018, 'Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying', Journal of Food Engineering, pp. 65-72. https://doi.org/10.1016/j.jfoodeng.2018.10.018

Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. / Quintanilla Carvajal, Maria Ximena (Third Author); Castillo Morales, Marisol (Fourth Autor); Flores Andrade, Enrique (Correspondent Author) et al.
In: Journal of Food Engineering, 12.10.2018, p. 65-72.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying

AU - Quintanilla Carvajal, Maria Ximena

AU - Flores Andrade, Enrique

AU - Marín Castro, U.R.

AU - Pascual Pineda, Luz A

AU - Rascón, Martha Paola

A2 - Castillo Morales, Marisol

PY - 2018/10/12

Y1 - 2018/10/12

U2 - 10.1016/j.jfoodeng.2018.10.018

DO - 10.1016/j.jfoodeng.2018.10.018

M3 - Artículo

SN - 0260-8774

SP - 65

EP - 72

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -