Journal of the science of food and agriculture
Stability of epigallocatechin gallate and quercetin co-loaded water-in-oil-in-water double emulsion: effects of whey protein isolate-flaxseed gum conjugate.
Jiawen Yan, Man Zhao, Shiyu Shen, Chao Gao, Xuyan Dong, Yan Zhang, Xiaodan Li, Liping Guo, Junxia Xiao, Guoxun Chen, Liang Liu
Published: 202610.1002/jsfa.70446
Abstract
The practical applications of water-in-oil-in-water (W/O/W) double emulsions are limited by their instability. Whey protein isolate-flaxseed gum (WPI-FSG) conjugates have demonstrated excellent emulsifying capabilities in previous studies; however, t…
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