2023
DOI: 10.3390/antiox12020484
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Molecular Design of Interfaces of Model Food Nanoemulsions: A Combined Experimental and Theoretical Approach

Abstract: The composition and structure of the interfacial region of emulsions frequently determine its functionality and practical applications. In this work, we have integrated theory and experiments to enable a detailed description of the location and orientation of antioxidants in the interfacial region of olive-oil-in-water nanoemulsions (O/W) loaded with the model gallic acid (GA) antioxidant. For the purpose, we determined the distribution of GA in the intact emulsions by employing the well-developed pseudophase … Show more

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