%0 Journal Article
%T Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates
%A Delfanian, Mojtaba
%A  Razavi, Seyed Mohammad Ali
%A  Haddad Khodaparast, Mohammad Hossein
%A  
%A  
%J Food Research International
%@ 0963-9969
%D 2018