Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins

Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins

The direct fortification of minerals and vitamins into food may induce chemical degradation, change the level of bioavailability or decrease the sensory quality of food products. The strategy to solve these problems is encapsulation technology. Numerous investigations described the use of water-in...

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Bibliographic Details
Main Authors: Nattapong Prichapan, Utai Klinkesorn
Format: Article
Language:English
Published: Prince of Songkla University 2014-12-01
Series:Songklanakarin Journal of Science and Technology (SJST)
Subjects:
water-in-oil-in-water emulsions
encapsulation
minerals
vitamins
Online Access:http://rdo.psu.ac.th/sjstweb/journal/36-6/36-6-8.pdf

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