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