Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability
Author:
Affiliation:
1. Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, Galati, Romania;
2. Faculty of Science and Environment, “Dunarea de Jos” University of Galati, Galati, Romania
Funder
“Dunarea de Jos” University of Galati, Romania
Publisher
Informa UK Limited
Subject
Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/02652048.2018.1559246
Reference47 articles.
1. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application
2. Chitin and chitosan in selected biomedical applications
3. Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications
4. W/O/W double emulsions stabilized with WPI–polysaccharide complexes
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