Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed
health benefits. Their incorporation into functional foods and health-related products benefits …

Environmentally friendly emulsifiers safe for human consumption are urgently needed to
stabilize emulsions for applications in the food industry. In this study, we prepared …

Inclusion of liposoluble bioactive compounds in fortified foods represents a complex
challenge due to the labile nature of such compounds and the instability of oil-in-water …

The aim of this study was to investigate the delivery of functional factor β-carotene by
emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) …

Abstract β-Carotene (BC) exhibits several bioactive properties, but its application is
restrained due to the unstability and low biological availability. In this study, protein fibrils …

The aim of this work was to study the physical properties and oxidative stability of model
olive oil-in-water (o/w) emulsions stabilised by β-lactoglobulin (BLG), enriched with olive …

The physical stability, interfacial composition and protein-lipid co-oxidation of O/W
emulsions stabilised by whey protein isolate under different pH conditions (3.0, 5.0, 7.0 and …

Abstract Water-in-oil-in-water (W 1/O/W 2) emulsions provide protective encapsulation to
plant bioactive compounds in food matrix and under gastrointestinal conditions. However …

Hydrophobic β-carotene and hydrophilic riboflavin offer a wide range of health benefits, but
their limited stability and bioaccessibility pose challenges to their use in the food industry …

The use of soy proteins (SoyP) and sunflower proteins (SunP) in the microencapsulation by
spray-drying technique of α-tocopherol (T) with a core/wall ratio of 2/1 was studied. SoyP …