Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review

In today’s food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique thre...

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Detalles Bibliográficos
Autores principales: Xu, Yuan, Sun, Liping, Zhuang, Yongliang, Gu, Ying, Cheng, Guiguang, Fan, Xuejing, Ding, Yangyue, Liu, Haotian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378947/
https://www.ncbi.nlm.nih.gov/pubmed/37509795
http://dx.doi.org/10.3390/foods12142703

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378947/
https://www.ncbi.nlm.nih.gov/pubmed/37509795
http://dx.doi.org/10.3390/foods12142703

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