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 …

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 …

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface
and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in …

This work studied the effects of different concentrations of gum arabic (GA) on the interfacial
adsorption kinetics of whey protein (WP) at the oil–water interface, the possibility of emulsion …

The composition of the oil-in-water (O/W) interface of emulsion droplets plays a critical role
in their physicochemical stability as well as that of encapsulated bioactives during …

The suitability of water-in-oil-in-water multiple emulsions to encapsulate resveratrol was
assessed. Multiple emulsions were prepared by emulsifying a primary emulsion (40 wt.%) in …

Resveratrol, a non-flavonoid polyphenol found mainly in red grapes and peanuts, with
excellent antioxidant and protein-binding properties. This present work was aimed to …

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 …

The aim of this work was to fabricate nanoemulsions-based delivery systems to encapsulate
resveratrol. Nanoemulsions were formed using spontaneous emulsification method: 10% oil …

Whey protein isolate (WPI) is often used in food emulsions and can also interact with
resveratrol, a natural amphiphilic polyphenol, this interaction being improved by heat …