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    Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles

    Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles by Ivan Chóez-Guaranda, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Jonathan Coronel-León, César Burgos-Díaz

    Published 2025-06-01
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