Article
FOODS  (2021)

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

Morales, E., Burgos-Díaz, C., Zúñiga, R. N., Jorkowski, J., Quilaqueo, M., Rubilar, M.

Keywords: spray-drying, multilayer emulsion, physical stability, astaxanthin retention