Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion-Reference-Cited by-同舟云学术

Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion

Published:2023-02-27 Issue:11 Volume:32 Page:1515-1529
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Jiseon,Kwak Eunji,Kim Hyo-Tae,Jo Yeon-Ji,Choi Mi-Jung^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-023-01282-5.pdf

Reference59 articles.

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3. Carolien HM, Versantvoort H, Oomen AG, Van de Kamp E, Rompelberg CJM, Adrienne JAM. Sips applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food and Chemical Toxicology. 43: 31-40 (2005)

4. Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Science and Biotechnology. 29: 149-168 (2020)

5. Dayrit FM. Lauric acid is a medium-chain fatty acid, coconut oil is a medium-chain triglyceride. Philippine Journal of Science. 143: 157-166 (2014)

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