Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose
Author:
Affiliation:
1. Department of Food Industrial Technology, Faculty of Agro-industry Technology, Universitas Padjadjaran, Sumedang, Indonesia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2173228
Reference40 articles.
1. Vitamin C
2. Ascorbic Acid: Properties, Determination and Uses
3. Beverage Impacts on Health and Nutrition
4. Sorbitan Tristearate Layers at the Air/Water Interface Studied by Shear and Dilatational Interfacial Rheology
5. Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80
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3. Anthocyanin-Rich Butterfly Pea Petal Extract Loaded Double Pickering Emulsion Containing Nanocrystalline Cellulose: Physicochemical Properties, Stability, and Rheology;Foods;2023-11-19
4. Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology;CyTA - Journal of Food;2023-09-11
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