Optimization of Encapsulation Core–Shell Structure to Preserve Polyphenols in Soy Protein—Polysaccharide Co-Dried Complexes
Polyphenols from extra virgin olive oil (EVOO) are bioactive compounds with significant antioxidant properties, but their instability necessitates effective encapsulation for enhanced stability and controlled release. This study prepared water-in-oil-in-water (W1/O/W2) emulsions to encapsulate EVOO...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/5/978 |
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