Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
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DOI: 10.1016/j.jfoodeng.2018.01.007
Abstract: Abstract The aim of this work was to prepare concentrated water-in-oil-in-water (W1/O/W2) double emulsions to entrap resveratrol (RSV) with high encapsulation efficiency, good stability, and appropriate rheological behaviour. W1/O was formulated with an ethanol/water RSV… read more here.
Keywords: double emulsions; concentrated double; rheological behaviour; food ... See more keywords