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Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling

Viktorija Eisinaite1, Patricia Duque Estrada2, Karin Schroën2

  • 1Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania.

Food Research International (Ottawa, Ont.)
|March 28, 2018
PubMed

Keywords:
Double emulsionEncapsulationOsmotic pressurePGPRSwellingWater transfer

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