Inclusion of liposoluble bioactive compounds, such as carotenoids, in food ingredients and foods is challenging due to the labile nature of such molecules and the instability of oil-in-water (O/W) emulsionbased delivery systems. The objective of the present work was to evaluate the impact of different concentrations of protein-emulsifiers (Whey Protein Isolate, WPI, and Sodium Caseinate, NaCas)...