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Polyphenol Loaded W(1)/O/W(2) Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions

Water-in-oil-in-water (W(1)/O/W(2)) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, le...

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Detalles Bibliográficos
Autores principales:	Wang, Junjing, Ballon, Aurélie, Schroën, Karin, de Lamo-Castellví, Sílvia, Ferrando, Montserrat, Güell, Carme
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702022/ https://www.ncbi.nlm.nih.gov/pubmed/34945549 http://dx.doi.org/10.3390/foods10122997

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