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

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: http://dx.doi.org/10.1007/s11694-024-02949-1

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Bibliographic Details
Main Authors: 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
Other Authors: Tecnológico Nacional de México
Format: artículo biblioteca
Language:English
Published: Springer Nature 2024-10-28
Subjects:Capsules, Electrospraying, Encapsulation, Polyphenols, Potato protein, polyphenols, potatoes, proteins,
Online Access:http://hdl.handle.net/10261/374675
https://api.elsevier.com/content/abstract/scopus_id/85207535991
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http://hdl.handle.net/10261/374675
https://api.elsevier.com/content/abstract/scopus_id/85207535991

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