Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as...

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Bibliographic Details
Main Author: Bortnowska Grażyna
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2015-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
multilayer emulsions
lipophilic bioactive components
emulsifiers
biopolymers
Online Access:http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/v10222-012-0094-0/v10222-012-0094-0.xml?format=INT
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