Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties
Irene Muñoz‐González, Claudia Ruíz‐Capillas, Marina Salvador, Ana M. Herrero
Topics & Concepts
PolyphenolChemistryFood scienceHydroxytyrosolGallic acidEmulsionAntioxidantChromatographyOrganic chemistryPhytochemicals and Antioxidant ActivitiesProteins in Food SystemsMicroencapsulation and Drying Processes