Browsing by Subject "Multilayer emulsions"
Now showing items 1-3 of 3
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Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
(Elsevier, 2017)Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound ... -
Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp
(Elsevier, 2020-02-25)Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size (DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob pulp. In the FO step, a feed solution temperature of ... -
Nanostructured emulsions and nanolaminates for delivery of active ingredients: improving food safety and functionality
(Elsevier, 2016)Background: Nowadays, consumers are increasingly demanding high-quality, safe and healthy food products. Nanostructured emulsions and nanolaminates may have the potential to protect and transport lipophilic and hydrophilic ...