Published in
Elsevier, Journal of Food Engineering, (222), p. 207-217
DOI: 10.1016/j.jfoodeng.2017.11.009
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O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
Journal article published in 2018 by
M. Matos 
,
A. Laca,
F. Rea,
O. Iglesias,
M. Rayner,
G. Gutiérrez
,
A. Laca,
F. Rea,
O. Iglesias,
M. Rayner,
G. Gutiérrez
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