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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Cofrades, S., Bou, R., Gómez-Nieto, B., Procopio, J. R., Errabi, A., Jimenez-Colmenero, F.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2016
Konular:
Original Article
Online Erişim: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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