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Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion
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Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water

Ping Shao1, Jieru Feng1, Peilong Sun1

  • 1Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China.

International Journal of Biological Macromolecules
|April 21, 2019
PubMed

Keywords:
Gum arabicInterfacial adsorption kineticsResveratrol encapsulationWhey protein

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