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 …

Co-encapsulation of multiple bioactive components is an emerging field that shows promise
as an approach to develop functional foods. Hydrophobic components are generally …

Food proteins have been widely used as carrier materials due to their multiple functional
properties. Hydrophobic bioactives are generally dissolved in the oil phase of O/W …

In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant,
increasing the oxidative stability of the oil and adding nutritional value to the formulation. We …

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 …

α-Tocopherol has been widely used in medicine, cosmetics, and food industry as a
nutritional supplement and antioxidant. However, α-tocopherol showed low bioaccessibility …

Proteins and polysaccharides have been widely used as wall materials to prepare novel
carriers for the encapsulation of a single bioactive component or co-encapsulation of …

The aim of this study was to develop an oil-in-water (O/W) emulsion using whey protein
isolate (WPI)-chitosan (CN) complex to encapsulate α-tocopherol and to characterize their …

Protein-based assemblies have been widely used for the encapsulation and protection of
bioactive components. The location of bioactive components in a carrier with different …

Double emulsions may be able to protect and release in a controlled manner bioactive
compounds during digestion of food matrices. It was hypothesized that the physical state …