Effect of electrohydrodynamic atomization conditions on morphometric characteristics and mechanical resistance of chia mucilage-alginate particles

Effect of electrohydrodynamic atomization conditions on morphometric characteristics and mechanical resistance of chia mucilage-alginate particles

Efecto de las condiciones de atomización electrohidrodinámica sobre las características morfométricas y la resistencia mecánica de las partículas de mucílago de chía y alginato Electrohydrodynamic atomization (EHDA) is a technique which produces monodispersed particles and can employ food grade biop...

Full description

Bibliographic Details
Main Authors: Minerva Rentería-Ortega, Ma De La Paz Salgado-Cruz, Eduardo Morales-Sánchez, Liliana Alamilla-Beltrán, Reynold Ramón Farrera-Rebollo, Mariana Valdespino León, Georgina Calderón-Domínguez
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:CyTA - Journal of Food
Subjects:
chia mucilage
particles
electrohydrodynamic atomization
morphometric characteristics
mechanical resistance
Online Access:http://dx.doi.org/10.1080/19476337.2020.1775706

Internet

http://dx.doi.org/10.1080/19476337.2020.1775706

Similar Items