Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

Evageliou, V; Panagopoulou, E; Mandala, I

Evageliou, V (reprint author), Agr Univ Athens, Dept Food Sci & Human Nutr, 75 Iera Odos, GR-11855 Athens, Greece.

FOOD CHEMISTRY, 2019; 281 (): 171

Abstract

Double (W1/O/W2) emulsions of 0.8 %wt PGPR-0.25 %wt BC-1 %wt WPI and NaCl (1.6-8 %wt) were characterized regarding their microstructure, droplet size,......

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