Encapsulation of resveratrol using Maillard conjugates and membrane emulsification

© 2020 Elsevier Ltd Resveratrol is a stilbene phenolic associated with health-promoting properties such as antioxidant, anti-inflammatory and chemoprevention. Due to its chemical instability and low water solubility, microencapsulation represents a good alternative to provide better results when emp...

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Bibliographic Details
Main Authors: Larissa Consoli, Míriam Dupas Hubinger, Marijana Dragosavac
Format: Default Article
Published: 2020
Subjects:
Food Science
Chemical Engineering
Food Sciences
Nutrition and Dietetics
Maillard reaction
Particles tailoring
Nickel membrane
Mathematical modelling
Spray drying
Microencapsulation
Online Access:https://hdl.handle.net/2134/13095608.v1
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https://hdl.handle.net/2134/13095608.v1

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