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

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 …

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 …

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 …

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 …

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 …

Borage seed oil (BSO), peppermint oil (PO) and lycopene (LC) have accomplished a lot of
interest due to their therapeutic benefits in the food and pharmaceutical sectors. However …

A new water-soluble anionic, low-molecular weight polysaccharide (gum) with surface,
interfacial and emulsification properties was extracted from leaves of the legume Portulaca …

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 …

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 …