Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates

Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 108, June 2018, Pages 136-143

Mojtaba Delfanian, Seyed M.A. Razavi, Mohammad Hossein Haddad Khodaparast, Reza Esmaeilzadeh Kenari, Shiva Golmohammadzadeh,