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Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
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Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and

Angela Monasterio1, Emerson Núñez2, Valeria Verdugo1

  • 1Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile.

Polymers
|June 19, 2024
PubMed

Keywords:
biaxial viscositycheesenanoliposomestanninstexture

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