Design and process optimisation of double emulsions loaded with casein hydrolysate-Reference-Cited by-同舟云学术

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Design and process optimisation of double emulsions loaded with casein hydrolysate

Published:2024-10 Issue: Volume:157 Page:106026
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Salum Pelin,Ulubaş Çağla,Güven Onur,Cam Mustafa,Aydemir Levent Yurdaer,Erbay Zafer^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application;Aditya;Journal of Functional Foods,2015

2. Encapsulation of bioactive peptides: A strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications;Aguilar-Toala;RSC Advances,2022

3. Variation of bioactive potentials during the production of enzyme-modified cheese;Altınyüzük Akıllı;International Dairy Journal,2023

4. Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications;Balcaen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

5. Sonication parameters for the preparation of biodegradable nanocapsules of controlled size by the double emulsion method;Bilati;Pharmaceutical Development and Technology,2003

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