Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles
Opazo-Navarrete, Mauricio, Indústries Alimentàries, Coronel, Jonathan, Mosi-Roa, Yohanna, Garrido-Miranda, Karla, Funcionalitat i Seguretat Alimentària, Chacón-Fuentes, Manuel, Chóez-Guaranda, Ivan, Burgos-Díaz, César
Оригинальная аннотация
This research was funded by ANID (Agencia Nacional de Investigación Científica, Chile) through FONDECYT-REGULAR project N° 1240824, and ESPOL Polytechnic University through project N° CIBE-05–2023. Additionally, we would like to thank Dr. Fernando Leal-Calderon from the Université de Bordeaux (France) for the technical assistance.
Идентификаторы
Canonical: https://research.holos.house/w/d4b1f903-c991-4f80-b61f-98bef2e79cd1
DOI: 10.1016/j.afres.2025.101027.