Otálora, María Carolina <br/><br/>
Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads.  [electronic resource] 

 -  Food chemistry  Jul 2016 
 - 373-82 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.01.115  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Betalains<br/>Calorimetry, Differential Scanning<br/>Chromatography, High Pressure Liquid<br/>Drug Compounding<br/>Free Radical Scavengers<br/>Fruit--chemistry<br/>Gels<br/>Microscopy, Electron, Scanning<br/>Opuntia--chemistry<br/>Pigments, Biological<br/>Plant Extracts--chemistry<br/>Tandem Mass Spectrometry<br/>Thermogravimetry