Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

Estefanía Jiménez-Martín; Teresa Antequera Rojas; Adem Gharsallaoui; Jorge Ruiz Carrascal; Trinidad Pérez-Palacios

doi:10.1016/j.foodchem.2015.08.046

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

Estefanía Jiménez-Martín, Teresa Antequera Rojas, Adem Gharsallaoui, Jorge Ruiz Carrascal, Trinidad Pérez-Palacios

Design and Consumer Behavior

Research output: Contribution to journal › Journal article › Research › peer-review

47 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	194
Pages (from-to)	476-486
Number of pages	11
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2015.08.046
Publication status	Published - 2016

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10.1016/j.foodchem.2015.08.046

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Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions. / Jiménez-Martín, Estefanía; Antequera Rojas, Teresa; Gharsallaoui, Adem; Ruiz Carrascal, Jorge; Pérez-Palacios, Trinidad.

In: Food Chemistry, Vol. 194, 2016, p. 476-486.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Ruiz Carrascal, Jorge

AU - Pérez-Palacios, Trinidad

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