Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications

This article analyses the potential use of double emulsions as silicon delivery systems with reference to the influence of the composition of the inner aqueous phase (W(1), containing NaCl and sodium caseinate or gelatin) on silicon encapsulation and physicochemical properties of food-grade W(1)/O/W...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Cofrades, S., Bou, R., Gómez-Nieto, B., Procopio, J. R., Errabi, A., Jimenez-Colmenero, F.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2016
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5156631/
https://ncbi.nlm.nih.gov/pubmed/28035144
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2369-7
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