Search Results - Jorkowski, Johanna

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  1. 1
    Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

    Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying by Morales, Eduardo, Burgos-Díaz, César, Zúñiga, Rommy N, Jorkowski, Johanna, Quilaqueo, Marcela, Rubilar, Mónica

    Published in Foods
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  2. 2
    Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations

    Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations by Silva Barbosa Correia, Banny, Drud-Heydary Nielsen, Søren, Jorkowski, Johanna, Arildsen Jakobsen, Louise Margrethe, Zacherl, Christian, Bertram, Hanne Christine

    Published in Food chemistry
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  3. 3
    Influence of O/W emulsion interfacial ionic membranes on the encapsulation efficiency and storage stability of powder microencapsulated astaxanthin

    Influence of O/W emulsion interfacial ionic membranes on the encapsulation efficiency and storage stability of powder microencapsulated astaxanthin by Morales, Eduardo, Burgos-Díaz, César, Zúñiga, Rommy N., Jorkowski, Johanna, Quilaqueo, Marcela, Rubilar, Mónica

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