Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin

Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin

This study aimed to diminish the reliance on water-in-oil-in-water (W/O/W) emulsions on the synthetic emulsifier polyglycerol polyricinoleate (PGPR). Considering the potential synergistic effects of proteins and PGPR, various protein types (whey, pea and chickpea protein isolates) were incorporated...

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Bibliographic Details
Main Authors: Wei Fan, Yan Shi, Yueming Hu, Jing Zhang, Wei Liu
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
W/O/W emulsion
plant protein
synergistic effect
encapsulation properties
bioavailability
Online Access:https://www.mdpi.com/2304-8158/13/1/131

Internet

https://www.mdpi.com/2304-8158/13/1/131

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