Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils

Published 2021 View Full Article

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Title
Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils
Authors
Keywords
Two-step emulsification, Complex coacervation, Structural similarity, Hydrophobic emulsifier, Conjugated linoleic acid
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 110411
Publisher
Elsevier BV
Online
2021-05-12
DOI
10.1016/j.foodres.2021.110411

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