O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant : Stability, rheological behaviour and resveratrol encapsulation
Resveratrol is a natural phenol with many positive effects for human health. However it is a photosensitive molecule with geometric isomerism, easily oxidised with short biological half-life and rapid metabolism and elimination. Thus, encapsulation of resveratrol is necessary. It has low solubility in water and in most of common oils. The goal of this work was to prepare oil-in-water emulsion stab