Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant.

•α-Tocopherol was encapsulated in the oil phase of WPI stabilized emulsions.•Resveratrol was bound at the oil–water interface of WPI stabilized emulsions.•Protective effect against α-tocopherol decomposition increased with protein concentration.•Influence of ascorbic acid in the continuous aqueous phase depended on concentration.•Resveratrol improved the stability of α-tocopherol, attributed mainly to the cis-isomer.