To overcome the poor water solubility, low chemical stability, and antioxidant activity in
aqueous of resveratrol, it was encapsulated in the soybean oil-in-water (O/W) …

Abstract Trans-Resveratrol (3, 5, 4'-trihydroxystilbene) is a naturally occurring polyphenol
easily oxidizable and extremely photosensitive with a short biological half-life that must be …

Water in oil in water (W 1/O/W 2) emulsion is a potential carrier for the simultaneous
encapsulation of hydrophilic and lipophilic bioactive components. A major challenge of W …

The active components in garlic essential oil are easily degradable, which limits its
application in the food industry. Vegetable oils (VOs) were used to improve the stability of …

Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate
emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be …

Although the complexation between proteins and phenol compounds has been widely
investigated for improved stability and delivery of those compounds, especially those with …

Plant proteins have recently gained considerable attention as stabilizers of food-grade oil-in-
water emulsions. However, the separation of plant proteins from their native matrix can be …

Cinnamaldehyde (CA), a common hydrophobic flavor, was encapsulated in oil-in-water
emulsions that were stabilized by whey protein isolate (WPI). The impact of CA content and …

Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as
a mechanism for controlling lipid uptake. Oil-in-water emulsions stabilized by whey protein …

A lipophilic protein nanoparticle (LPP) was fabricated by ultrasonication of the soy lipophilic
protein (LP), which contains hydrophobic proteins and phospholipids. This LPP (R h …