Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Aarhus Universitet
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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2. Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems;Food and Bioprocess Technology;2024-06-04
3. An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions;Foods;2024-02-02
4. Emulsions delivery systems of functional substances for precision nutrition;Advances in Food and Nutrition Research;2024
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