Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release

标题
Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release
作者
关键词
Multiple emulsions, Encapsulation, Membrane emulsification, Sodium caseinate, Carboxymethyl cellulose, Gum Arabic, Polyphenols
出版物
FOOD CHEMISTRY
Volume 272, Issue -, Pages 478-487
出版商
Elsevier BV
发表日期
2018-08-01
DOI
10.1016/j.foodchem.2018.07.217

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