BECAS
DI MARCO Andrea Esther
artículos
DI MARCO, ANDREA E.; TOMÁS, MABEL C.; IXTAINA, VANESA Y.
Improved accelerated stability of starch-chia oil fatty acid inclusion complexes formed under mild reaction conditions
CARBOHYDRATE POLYMERS; Año: 2024 vol. 331
DI MARCO, ANDREA E.; IXTAINA, VANESA Y.; TOMÁS, MABEL C.
Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids
FOOD HYDROCOLLOIDS; Año: 2023 vol. 136
DI MARCO, ANDREA E.; IXTAINA, VANESA Y.; TOMÁS, MABEL C.
Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods
Food Bioscience; Año: 2022 vol. 47
DI MARCO, ANDREA E.; IXTAINA, VANESA Y.; TOMÁS, MABEL C.
Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food
FOOD HYDROCOLLOIDS; Año: 2020 vol. 108