Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing.

Highlights: [•] First report on the CoQ10 encapsulation in the cheese matrix. [•] CoQ10 encapsulation improves the resistance of lipids against oxidation. [•] CoQ10 encapsulation increases significantly its retention in the cheese. [•] CoQ10 encapsulation does not affect the composition and cheese yield. [•] This technique could be applied to level industry for functional cheese preparation. [Copyright &y& Elsevier]