Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review
This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-09-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/v10222-012-0094-0/v10222-012-0094-0.xml?format=INT |