Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

BACKGROUND: Worldwide iron deficiency in diets has led to a growing interest in the development of food‐compatible encapsulation systems for soluble iron, which are able to prevent iron's undesirable off‐taste and pro‐oxidant activity. Here, we explore the use of double emulsions for this purpo...

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Detalles Bibliográficos
Autores principales: Duque‐Estrada, Patrícia, School, Eefje, van der Goot, Atze Jan, Berton‐Carabin, Claire C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2019
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6618118/
https://www.ncbi.nlm.nih.gov/pubmed/30868581
http://dx.doi.org/10.1002/jsfa.9691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6618118/
https://www.ncbi.nlm.nih.gov/pubmed/30868581
http://dx.doi.org/10.1002/jsfa.9691

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