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Food Science

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University of Tennessee, Knoxville

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Structuring Solid/Oil/Water Emulsions To Deliver Water-Soluble Bioactive Food Ingredients, Yun Zhang May 2016

Structuring Solid/Oil/Water Emulsions To Deliver Water-Soluble Bioactive Food Ingredients, Yun Zhang

Doctoral Dissertations

Numerous delivery systems are studied for lipophilic bioactive compounds, but much work is needed for bioactive food ingredients soluble or dispersible in water. The overall hypothesis of this dissertation is that structured solid/oil/water (S/O/W) emulsions can be used to encapsulate water-soluble/dispersible ingredients to retain their release during processing and storage and control their release during simulated digestions. The encapsulation principle is to prepare spray-dried powder of water-soluble/dispersible compounds as the solid core that is coated by an oil layer emulsified by food biopolymers. The oil layer isolates the compounds from the continuous aqueous phase ...