Browsing Articles publicats (Tecnologia dels Aliments) by Subject "W1/O/W2 emulsions"

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Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

Teixé Roig, Júlia; Oms Oliu, Gemma; Ballesté Muñoz, Sara; Odriozola Serrano, Isabel.; Martín Belloso, Olga (Elsevier, 2022)

Phycocyanin could be a potential substitute for synthetic food coloring due to its health-related properties. However, this protein is easily degraded by light, temperature or pH. Double emulsions have proven to be good ...
Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases

Molet Rodríguez, Anna; Martín Belloso, Olga; Salvia Trujillo, Laura (MDPI, 2021-01-09)

Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation ...