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Improving benzyl - isothiocyanate bioaccessibility in white mustard (Sinapis alba) sauce through spray - drying microencapsulation and Pickering emulsions.

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Title: Improving benzyl - isothiocyanate bioaccessibility in white mustard (Sinapis alba) sauce through spray - drying microencapsulation and Pickering emulsions.
Authors: Rincón E; Departamento de Ingeniería Química, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-3, 14014, Córdoba, Spain., Grenha A; Centro de Ciências do Mar, CCMAR. Faculdade de Ciências e Tecnologia. Universidade do Algarve. Campus de Gambelas, 8005-139 Faro, Portugal. Electronic address: amgrenha@ualg.pt., da Silva JP; Centro de Ciências do Mar, CCMAR. Faculdade de Ciências e Tecnologia. Universidade do Algarve. Campus de Gambelas, 8005-139 Faro, Portugal., Espinosa E; Departamento de Ingeniería Química, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-3, 14014, Córdoba, Spain., Lafont-Déniz F; Servicios Centrales de Apoyo a la Investigación (SCAI), Universidad de Córdoba. Campus Universitario de Rabanales, Edificio Ramón y Cajal, 14014, Córdoba, Spain., Almeida MP; Centro de Ciências do Mar, CCMAR. Faculdade de Ciências e Tecnologia. Universidade do Algarve. Campus de Gambelas, 8005-139 Faro, Portugal., Cámara-Martos F; Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-1, 14014, Córdoba, Spain.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2025 May; Vol. 208, pp. 116091. Date of Electronic Publication: 2025 Feb 28.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Improving benzyl - isothiocyanate bioaccessibility in white mustard (Sinapis alba) sauce through spray - drying microencapsulation and Pickering emulsions.
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  Data: <searchLink fieldCode="AU" term="%22Rincón+E%22">Rincón E</searchLink>; Departamento de Ingeniería Química, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-3, 14014, Córdoba, Spain.<br /><searchLink fieldCode="AU" term="%22Grenha+A%22">Grenha A</searchLink>; Centro de Ciências do Mar, CCMAR. Faculdade de Ciências e Tecnologia. Universidade do Algarve. Campus de Gambelas, 8005-139 Faro, Portugal. Electronic address: amgrenha@ualg.pt.<br /><searchLink fieldCode="AU" term="%22da+Silva+JP%22">da Silva JP</searchLink>; Centro de Ciências do Mar, CCMAR. Faculdade de Ciências e Tecnologia. Universidade do Algarve. Campus de Gambelas, 8005-139 Faro, Portugal.<br /><searchLink fieldCode="AU" term="%22Espinosa+E%22">Espinosa E</searchLink>; Departamento de Ingeniería Química, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-3, 14014, Córdoba, Spain.<br /><searchLink fieldCode="AU" term="%22Lafont-Déniz+F%22">Lafont-Déniz F</searchLink>; Servicios Centrales de Apoyo a la Investigación (SCAI), Universidad de Córdoba. Campus Universitario de Rabanales, Edificio Ramón y Cajal, 14014, Córdoba, Spain.<br /><searchLink fieldCode="AU" term="%22Almeida+MP%22">Almeida MP</searchLink>; Centro de Ciências do Mar, CCMAR. Faculdade de Ciências e Tecnologia. Universidade do Algarve. Campus de Gambelas, 8005-139 Faro, Portugal.<br /><searchLink fieldCode="AU" term="%22Cámara-Martos+F%22">Cámara-Martos F</searchLink>; Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba. Campus Universitario de Rabanales, Edificio C-1, 14014, Córdoba, Spain.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2025 May; Vol. 208, pp. 116091. <i>Date of Electronic Publication: </i>2025 Feb 28.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodres.2025.116091
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              Text: 2025 May
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