Formation of solid shell nanoparticles with liquid ω-3 fatty acid core

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2934-2943

  Salminen, Hanna ^a   Helgason, Thrandur ^a   Kristinsson, Bjarki ^b   Kristbergsson, Kristberg ^b   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF ICELAND   (Iceland)

Author keywords

Crystallisation; Lipid oxidation; Nanostructured lipid carriers; Polymorphic transition; Solid lipid nanoparticles; 3 Fatty acids

Indexed keywords

CHEMICAL COMPOUNDS; CHEMICAL STABILITY; CRYSTALLIZATION; EMULSIFICATION; EMULSIONS; FISH; LECITHIN; MELTING; NANOPARTICLES; NANOSTRUCTURES; NUCLEATION; OILS AND FATS; POLYUNSATURATED FATTY ACIDS; SURFACE ACTIVE AGENTS;

CRYSTALLISATION BEHAVIOURS; HETEROGENEOUS NUCLEATION; LIPID OXIDATION; NANOSTRUCTURED LIPID CARRIER (NLC); NANOSTRUCTURED LIPID CARRIERS; PHARMACEUTICAL INDUSTRY; POLYMORPHIC TRANSITIONS; SOLID LIPID NANOPARTICLE (SLN);

FATTY ACIDS;

FISH OIL; LYSOPHOSPHATIDYLCHOLINE; OMEGA 3 FATTY ACID; SOLID LIPID NANOPARTICLE; SURFACTANT; TRISTEARIN;

ARTICLE; CONTROLLED STUDY; CRYSTAL; CRYSTAL STRUCTURE; ENTHALPY; TEMPERATURE;

EID: 84879224975     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.120     Document Type: Article

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