1. Development and characterization of maltodextrin microparticles to encapsulate heme and non-heme iron. (October 2018) Authors: Churio, Osmaly; Valenzuela, Carolina Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 96(2018) Page Start: 568 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Preparation and characterization of iron-alginate beads with some types of iron used in supplementation and fortification strategies. (January 2018) Authors: Churio, Osmaly; Pizarro, Fernando; Valenzuela, Carolina Journal: Food hydrocolloids Issue: Volume 74(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Preparation and characterization of novel edible matrices based on alginate and whey for oral delivery of iron. (January 2020) Authors: Durán, Emerson; Churio, Osmaly; Arias, José Luis; Neira-Carrillo, Andrónico; Valenzuela, Carolina Journal: Food hydrocolloids Issue: Volume 98(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗