Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

[Display omitted] •Water-in-oil-in-water (W/O/W) double emulsion is fabricated using a two-step method.•Lecithin, pectin, black bean protein, and Tween 80 stabilize W/O/W double emulsion.•A co-delivery system for hydrophilic/hydrophobic bioactive substances is presented. Insulin (hydrophilic) and qu...

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Veröffentlicht in:	Food chemistry 2022-02, Vol.369, p.130918-130918, Article 130918
Hauptverfasser:	Han, Lu, Lu, Keyang, Zhou, Shijiao, Qi, Baokun, Li, Yang
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioaccessibility Co-delivery Controlled release Stability Water-in oil-in water double emulsions
Online-Zugang:	Volltext
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