Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?-Reference-Cited by-同舟云学术

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

Published:2019-04-15 Issue:10 Volume:99 Page:4540-4549
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Duque‐Estrada Patrícia¹,School Eefje¹,Goot Atze Jan¹,Berton‐Carabin Claire C¹

Affiliation:

1. Food Process EngineeringWageningen University & Research Wageningen The Netherlands

Funder

CNPq

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9691

Reference48 articles.

1. World Health Organization Nutritional Anaemias: Tools for Effective Prevention and Control[online]. Geneva (2017). Available:https://www.who.int/nutrition/publications/micronutrients/anaemias-tools-prevention-control/en/[28 May 2018].

2. Iron Fortification of Milk and Dairy Products

3. Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

4. Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification

5. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

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