Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

Published 2016 View Full Article

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Title
Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80
Authors
Keywords
Encapsulation properties, Double emulsion, Pectin–pea protein isolate conjugate, Recovery yield, Stability, Release
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 599-608
Publisher
Elsevier BV
Online
2016-06-20
DOI
10.1016/j.foodhyd.2016.06.023

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