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1
Correction to: Basic Protocols in Encapsulation of Food Ingredients
Correction to: Basic Protocols in Encapsulation of Food Ingredients
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Correction to: Basic Protocols in Encapsulation of Food Ingredients

Gomez-Zavaglia, Andrea Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.C1-C1

United States: Springer

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2
Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum
Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum
Material Type:
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Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum

Quintana, Gabriel ; Gerbino, Esteban ; Gómez-Zavaglia, Andrea Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.69-77

United States: Springer

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3
Fructosyltransferase Immobilization Via Entrapment
Fructosyltransferase Immobilization Via Entrapment
Material Type:
Capítulo de Livro 		Adicionar ao Meu Espaço

Fructosyltransferase Immobilization Via Entrapment

Ureta, Maria Micaela ; Gómez-Zavaglia, Andrea Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.191-197

United States: Springer

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4
Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients
Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients
Material Type:
Capítulo de Livro 		Adicionar ao Meu Espaço

Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients

Maraulo, Gastón Ezequiel ; Lionello, Melina Elizabeth ; Mazzobre, María Florencia ; dos Santos Ferreira, Cristina Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.139-159

United States: Springer

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5
Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes
Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes
Material Type:
Capítulo de Livro 		Adicionar ao Meu Espaço

Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes

Serradell, Maria de los Ángeles ; Tymczyszyn, E. Elizabeth Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.183-189

United States: Springer

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6
Fish Oil Encapsulation Using Soy Proteins as Wall Material: Protocols to Ensure PUFA Protection
Fish Oil Encapsulation Using Soy Proteins as Wall Material: Protocols to Ensure PUFA Protection
Material Type:
Capítulo de Livro 		Adicionar ao Meu Espaço

Fish Oil Encapsulation Using Soy Proteins as Wall Material: Protocols to Ensure PUFA Protection

Di Giorgio, Luciana ; Salgado, Pablo Rodrigo ; Mauri, Adriana Noemí Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.121-137

United States: Springer

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7
Stability of Antioxidants Encapsulated in Freeze-Dried Prebiotic Matrices
Stability of Antioxidants Encapsulated in Freeze-Dried Prebiotic Matrices
Material Type:
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Stability of Antioxidants Encapsulated in Freeze-Dried Prebiotic Matrices

Faroux, Juan Mauel ; Ureta, Maria Micaela ; Gomez-Zavaglia, Andrea ; Tymczyszyn, Emma Elizabeth Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.161-166

United States: Springer

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8
Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges
Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges
Material Type:
Capítulo de Livro 		Adicionar ao Meu Espaço

Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and Challenges

Roriz, Custódio ; Carocho, Márcio ; Heleno, Sandrina Alves ; Ferreira, Isabel C. F. R. ; Barros, Lillian Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.11-32

United States: Springer

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9
State-of-the-Art of Encapsulation Based on the Spray-Drying Technique for Carotenoids from Plant Material: Methods and Mechanism
State-of-the-Art of Encapsulation Based on the Spray-Drying Technique for Carotenoids from Plant Material: Methods and Mechanism
Material Type:
Capítulo de Livro 		Adicionar ao Meu Espaço

State-of-the-Art of Encapsulation Based on the Spray-Drying Technique for Carotenoids from Plant Material: Methods and Mechanism

Pereira, Antia Gonzalez ; Jiménez-López, Cecilia ; Fraga-Corral, Maria ; Gómez-Zavaglia, Andrea ; Prieto, Miguel Angel ; Simal-Gandara, Jesus Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.79-89

New York, NY: Springer US

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10
Pectin-Iron Capsules: A Nontraditional Delivery System Based on Ionic Gelation
Pectin-Iron Capsules: A Nontraditional Delivery System Based on Ionic Gelation
Material Type:
Capítulo de Livro 		Adicionar ao Meu Espaço

Pectin-Iron Capsules: A Nontraditional Delivery System Based on Ionic Gelation

Gerbino, Esteban ; Gómez-Zavaglia, Andrea Gomez-Zavaglia, Andrea

Basic Protocols in Encapsulation of Food Ingredients, 2021, p.45-53

United States: Springer

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