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André Mesquita Magalhães Costa

Federal University of Rio de Janeiro

8

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146

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Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application

2020 Lwt - Food Science and Technology
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Effective stabilization of CLA by microencapsulation in pea protein.

2015 Food Chemistry
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Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries

2015 Journal of the American Oil Chemists' Society
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Microencapsulation of conjugated linoleic acid (CLA): Effect of wall material and stability

2014
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