Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

Food Hydrocolloids

Volumn 71, Issue , 2017, Pages 207-215

  Acevedo Fani, Alejandra ^a   Silva, Hélder Daniel ^b   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a   Vicente, Antonio A ^b  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Alginate; Lactoferrin; Layer by layer deposition; Multilayer emulsions; Poly L lysine; Resveratrol

Indexed keywords

ALGINATE; AMINO ACIDS; ANTIOXIDANTS; BIOMOLECULES; DEPOSITION; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; OILS AND FATS; OSTWALD RIPENING; POLYELECTROLYTES; RESVERATROL; STABILITY;

ANTIOXIDANT ACTIVITIES; EMULSION STABILITY; FOOD GRADE; FORMATION STABILITY; LACTOFERRIN; LAYER BY LAYER DEPOSITION; MULTILAYER EMULSION; POLY-L-LYSINE; SINGLE LAYER; Ε-POLY-L-LYSINE;

MULTILAYERS;

EID: 85019641227     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.05.007     Document Type: Article

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