Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 712-720

  Yang, Ying ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Delivery system; Emulsion; Encapsulation; Natural emulsifier; Surfactant; Tween 80; Viscosity ratio; Vitamin E

Indexed keywords

BEVERAGES; DROPS; EMULSIFICATION; EMULSIONS; FUNCTIONAL FOOD; GLYCEROL; OILS AND FATS; VISCOSITY;

AQUEOUS PHASIS; DELIVERY SYSTEMS; MEDIUM CHAIN TRIGLYCERIDES; NATURAL EMULSIFIER; NATURAL SURFACTANTS; OIL PHASE; SMALL DROPLETS; TWEEN 80; VISCOSITY RATIOS; VITAMIN-E;

SURFACE ACTIVE AGENTS;

QUILLAJA; QUILLAJA SAPONARIA; SAPONARIA;

EID: 84866978493     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.09.003     Document Type: Article

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