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 …

Anthocyanins belong to the most important hydrophilic plant pigments. Outside their natural
environment, these molecules are extremely unstable. Encapsulating them in submicron …

Naturally self-assembling property of sodium caseinate (SC) provides the possibility of
loading bioactive compounds to the oil-water interface of oil-in-water (O/W) emulsions. In …

Functional konjac glucomannan (KGM) was used to structure the water phase of O/W
emulsions containing a lipophilic bioactive compound (β-carotene). KGM greatly increased …

Foods containing anthocyanins depicted significant health benefits in various studies. Since
they are very unstable outside of their natural environment encapsulation into the inner …

Water-in-oil-in-water (W1/O/W2) emulsions (double emulsions) have often been used for the
encapsulation of bioactive compounds such as anthocyanins. Instability of both …

In this study, the influence of casein-caffeic acid–glucose ternary conjugate (CSC) on the
physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was …

Anthocyanins are the main polyphenol components from red cabbage (Brassica oleracea L.
Var. Capitata f. Rubra) extracts that have inherent antioxidant activities. Anthocyanins are …

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 …

In this work, the effects of whey protein-carboxymethyl cellulose (WP-CMC) conjugates on
the environmental stability, in vitro digestion stability, storage stability and bioaccessibility of …