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Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

Bruno Sérgio Toledo Barbosa1, Edwin Elard Garcia-Rojas1,2

  • 1Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil.

Current Research in Food Science
|May 2, 2022
PubMed

Keywords:
BioaccessibilityMicroencapsulationMineralsTara gumWhey protein

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