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

Título traducido de la contribución: 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 (Tercer Autor), Marisol Castillo Morales (Cuarto Autor), Enrique Flores Andrade (Autor Corresponsal), U.R. Marín Castro (Otro Numero de Autor), Luz A Pascual Pineda (Primer Autor), Martha Paola Rascón (Segundo Autor)

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17 Citas (Scopus)

Título traducido de la contribución	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
Idioma original	Indefinido/desconocido
Páginas (desde-hasta)	65-72
Número de páginas	7
Publicación	Journal of Food Engineering
DOI	https://doi.org/10.1016/j.jfoodeng.2018.10.018
Estado	Publicada - 12 oct. 2018

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

https://www.sciencedirect.com/science/article/pii/s0260877418304539Licencia: CC BY-ND

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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",

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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 (Tercer Autor); Castillo Morales, Marisol (Cuarto Autor); Flores Andrade, Enrique (Autor Corresponsal) et al.
En: Journal of Food Engineering, 12.10.2018, p. 65-72.

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

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 -