Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release-Reference-Cited by-同舟云学术

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

Published:2019-01 Issue: Volume:272 Page:478-487
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Estévez Miriam,Güell Carme,De Lamo-Castellví Sílvia,Ferrando Montserrat

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: Effect of interfacial composition;Berendsen;Food Chemistry,2015

5. Preparation of emulsions and particles by membrane emulsification for the food processing industry;Charcosset;Journal of Food Engineering,2009

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