Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.03.035
Abstract: Proteins and polysaccharides have been widely used as wall materials to prepare novel carriers for the encapsulation of a single bioactive component or co-encapsulation of different bioactive components. Emulsion-filled gel beads generally contain three essential… read more here.
Keywords: resveratrol; emulsion filled; filled gel; gel beads ... See more keywords
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109888
Abstract: Abstract Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the… read more here.
Keywords: shortbread cookies; emulsion filled; filled gel; inulin based ... See more keywords