Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

Published 2017 View Full Article

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Title
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
Authors
Keywords
Multilayer emulsions, Layer-by-layer deposition, Resveratrol, Lactoferrin, Alginate, Poly-, -lysine
Journal
FOOD HYDROCOLLOIDS
Volume 71, Issue -, Pages 207-215
Publisher
Elsevier BV
Online
2017-05-18
DOI
10.1016/j.foodhyd.2017.05.007

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