TY  - JOUR
AU  - Fernández-Ávila, Cristina
AU  - Arranz Gutiérrez, Elena María
AU  - Guri, Anilda
AU  - Trujillo, Antonio J
AU  - Corredig, Milena
PY  - 2015
DO  - 10.1016/J.FOODHYD.2015.10.015
SN  - 0268-005X
UR  - https://hdl.handle.net/20.500.14352/93647
T2  - Food Hydrocolloids
AB  - Developing edible delivery systems which offer higher protection and release of bioactive constituents is a current challenge in the food industry. The ability of oil-in-water emulsions (20% oil) stabilized by soy or pea protein isolates (4%) to...
LA  - eng
M2  - 144
PB  - Elsevier
KW  - Conjugated linoleic acid
KW  - Emulsion
KW  - Soy protein
KW  - Pea protein
KW  - Caco-2 cells
TI  - Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells
TY  - journal article
VL  - 55
ER  -