Article ID Journal Published Year Pages File Type
6664642 Journal of Food Engineering 2018 9 Pages PDF
Abstract
The concentrated W1/O/W2 double emulsions with the optimum formulation showed high encapsulation efficiency (up to 58%), good storage stability, shear-thinning behaviour, and dominant elastic character, with 6.2 mg/L of encapsulated RSV. These double emulsions may be suitable for food applications.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
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