Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying

This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at...

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Detalles Bibliográficos
Autores: González-Cruz, Elda Margarita, Silos Espino, Héctor, Calderón Santoyo, Montserrat, Ragazzo Sánchez, Juan Arturo, Prieto López, Cristina, Farías-Cervantes, Vania Sbeyde, Lagarón, José María, Andrade González, Isaac
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/374675
Acceso en línea:http://hdl.handle.net/10261/374675
https://api.elsevier.com/content/abstract/scopus_id/85207535991
Access Level:acceso abierto
Palabra clave:Capsules
Electrospraying
Encapsulation
Polyphenols
Potato protein
polyphenols
potatoes
proteins
Descripción
Sumario:This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: http://dx.doi.org/10.1007/s11694-024-02949-1

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