S. C. Pereyra-Castro scite author profile

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S. C. Pereyra-Castro

Microfluidization and atomization pressure during microencapsulation process: Microstructure, hygroscopicity, dissolution and flow properties

Microencapsulation of Biocompounds From Avocado Leaves Oily Extracts

Effect of Composition and Homogenization Pressure of Chia Oil Emulsions Elaborated by Microfluidization

Effect of emulsification techniques on the distribution of components on the surface of microparticles obtained by spray drying

Microscopy and spectroscopy techniques applied to analyze the microstructure of food powders

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