Oil Phase Solubility Rather Than Diffusivity Determines the Release of Entrapped Amino Acids and Di-Peptides from Water-in-Oil-in-Water Emulsions

The permeation of amino acids and di-peptides with different hydrophobicities across the oil phase in W/O/W double emulsions was investigated at different concentrations, considering the pH of the aqueous phase. Moreover, the particle size, yield of entrapped water and release kinetics of the double...

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Главные авторы:	Esra Kocaman, Davide Rabiti, Juan Sebastian Murillo Moreno, Asli Can Karaca, Paul Van der Meeren
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2022-01-01
Серии:	Molecules
Предметы:	double emulsion encapsulation hydrophobicity di-peptides amino acids diffusivity
Online-ссылка:	https://www.mdpi.com/1420-3049/27/2/394
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