Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior
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DOI: 10.3390/foods11233923
Abstract: The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of… read more here.
Keywords: oil; cannabis oil; microencapsulation cannabis; emulsion properties ... See more keywords