Co-encapsulation of multiple bioactive components is an emerging field that shows promise
as an approach to develop functional foods. Hydrophobic components are generally
dissolved in the inner oil phase of protein-stabilised emulsions. Some components may co-
adsorb to oil droplet surfaces, due to the ligand-binding properties of proteins. In this study, α-
tocopherol and resveratrol/naringenin were co-encapsulated in emulsions stabilised by
whey protein isolate (WPI). α-Tocopherol was totally encapsulated and its partitioning inside …