Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

Published:2015-09-30 Issue:3 Volume:65 Page:157-166
ISSN:1230-0322
Container-title:Polish Journal of Food and Nutrition Sciences
language:
Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Bortnowska Grażyna

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Link

http://www.journalssystem.com/pjfns/pdf-98420-31134?filename=PJFNS_65_3_157-166.pdf

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4. Improvement of stability of oil - in - water emulsions containing caseinate - coated droplets by addition of sodium alginate;Pallandre;Food Sci,2007

5. Layer - - by - layer engineered capsules and their applications;Johnston;Interface Sci,2006

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