Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 212-220

  Matos, M ^a   Gutierrez G ^a   Iglesias, O ^a   Coca, J ^a   Pazos, C ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Double emulsion; Encapsulation; Membrane emulsification; Resveratrol; Vitamin B12

Indexed keywords

DROPS; EFFICIENCY; ENCAPSULATION; FLUORESCENCE; OILS AND FATS; RESVERATROL;

DOUBLE EMULSIONS; DROPLET SIZE DISTRIBUTIONS; ENCAPSULATION EFFICIENCY; FLUORESCENCE DETECTOR; MEMBRANE EMULSIFICATION; POLYDISPERSE EMULSIONS; RHEOLOGICAL BEHAVIOUR; VITAMIN B-12;

EMULSIFICATION;

RICE STRIPE VIRUS;

EID: 84931260895     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.06.002     Document Type: Article

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