Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates

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Title
Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 108, Issue -, Pages 136-143
Publisher
Elsevier BV
Online
2018-03-16
DOI
10.1016/j.foodres.2018.03.043

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