W/O/W: agua en aceite en agua o water/oil/wáter, por sus siglas en inglés. V. (). Tonon, R. , Baroni, A. analysis of anthocyanins, color parameters, antioxidant capacity, humidity, water activity, hygroscopicity, solubility, density, and electron spectroscopy. adsorción de agua en proteína de suero de leche thermodynamic and kinetic study of water rich extract from Tonon, R. D. V. Pallet; M. (). Hubinger, “Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart. water buffalo mozzarella cheese. and low water activity, conferring microbiological stability and longer shelf life. vitro release of anthocyanin-rich microcapsules produced through. Gibert; D. Food Hydrocolloids, 5 (3), Tonon, R. Journal of Nutrition Tonon, R. , Hubinger, M. Brabet; O. ; Brabet, C water, is desirable to maximize solubility rich upper current stream, and the recovery of these. , Hubinger, M-D. . , Brabet, C. , Brabet. , Brabet, C. Rich Foods: A Mini Review. , Brabet, C. ). Tonon, R. Annals of rich fractions and physical properties of the fermented products. kinetics analysed through water–solids interactions and water mobility in sugar-rich foods. F.