Accepted Manuscript Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions Ilyes Dammak, Paulo José do Amaral Sobral PII: S0260-8774(18)30201-2 DOI: 10.1016/j.jfoodeng.2018.05.004 Reference: JFOE 9248 To appear in: Journal of Food Engineering Received Date: 10 December 2017 Revised Date: 20 April 2018 Accepted Date: 4 May 2018 Please cite this article as: Dammak, I., Sobral, Paulo.José.do.Amaral., Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions, Journal of Food Engineering (2018), doi: 10.1016/j.jfoodeng.2018.05.004. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.