In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein
concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W …

Our main goal was to encapsulate oleuropein within double nano-emulsions stabilized by
pectin-whey protein concentrate (WPC) complexes and prepared by sonication. Five …

The ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a
polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols …

Our main goal was to evaluate release kinetics of nano-encapsulated folic acid within a
double W 1/O/W 2 emulsion. First, W 1/O nano-emulsions loaded with folic acid were …

Abstract Water-in-oil-in-water (W 1/O/W 2) double emulsions are one of the most efficient
nutraceutical delivery systems. Our main objective was to compare some emulsion …

Orange peel oil is one of the most common flavorings used in the food industry which is
volatile under environmental conditions. Encapsulation is the best way to protect it and …

Three food polymers, zein, sodium caseinate (NaCas) and pectin were exploited as the
matrix to formulate colloidal complex nanoparticles for encapsulation of eugenol. A heat-and …

In this study, optimization of spray drying for double emulsions containing pectin-whey
protein concentrate (WPC) was investigated for nano-encapsulation of folic acid. Five …

In this work, pea and soy proteins were used as emulsifiers on the encapsulation of orange
essential oil (OEO, rich in d-limonene) by emulsification followed by spray drying. A …

Enhancement of lipid solubility and antioxidant activity besides maintenance of the stability
for phenolics extract of grape and apple pomace could be achieved by their encapsulation …