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-Reference-Cited by-同舟云学术

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

Published:2018-06 Issue: Volume:108 Page:136-143
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

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

Publisher

Elsevier BV

Subject

Food Science

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4. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials;Carneiro;Journal of Food Engineering,2013

5. Antioxidant activity of rosemary extract in soybean oil under thermoxidation;Casarotti;Journal of Food Processing and Preservation,2014

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