2016•Food HydrocolloidsRequires access

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

Sahar Tamnak, Hamed Mirhosseini, Chin Ping Tan, Bahareh Tabatabaee Amid, Milad Kazemi, Simin Hedayatnia

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Key concepts: Pectin, Emulsion, Conjugate, Chemistry, Chromatography, Zeta potential, Chemical engineering, Food science

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Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80 — Research Paper | ScholarLens