Coacervation of Double Emulsions with Anthocyanins Using Plant-Based Proteins
This special issue belongs to the section "Phytochemistry".
Special Issue Information
Dear Colleagues,
The Special Issue "Coacervation of Double Emulsions with Anthocyanins Using Plant-Based Proteins" focuses on innovative research at the intersection of food science, biochemistry, and material science. This issue aims to explore the development and application of double emulsions stabilized by plant-based proteins, incorporating anthocyanins as functional ingredients. Double emulsions serve as sophisticated delivery systems, capable of protecting sensitive bioactive compounds, enhancing their stability, and improving their bioavailability. Anthocyanins, known for their potent antioxidant properties and vibrant colors, present significant potential for functional food applications. By leveraging plant-based proteins, this research emphasizes sustainability and health benefits, aligning with the growing consumer demand for plant-based and natural ingredients. We invite contributions that cover the formulation, characterization, and application of these emulsions, as well as studies on their functional properties and potential health benefits.
Dr. Arkadiusz Szpicer
Dr. Iwona Wojtasik-Kalinowska
Dr. Adrian Stelmasiak
Guest Editors
Manuscript Submission Information
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Keywords
- coacervation
- double emulsions
- anthocyanins
- plant-based proteins
- encapsulation
- stability
- nutraceuticals
- bioactive compounds
- food technology
- emulsion science
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Published Papers
Plants - ISSN 2223-7747