Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: Formation using a spontaneous emulsification method

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 7, 2014, Pages 1720-1725

  Gulotta, Alessandro ^a,b   Saberi, Amir Hossein ^a   Nicoli, Maria Cristina ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

3 oils; delivery; emulsions; encapsulation; functional food; low energy homogenization; nanoemulsions; nutraceuticals; particle size; pharmaceuticals; polyunsaturated oils; spontaneous emulsification

Indexed keywords

DRUG PRODUCTS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FUNCTIONAL FOOD; OIL SHALE; PARTICLE SIZE; PROPYLENE; SYSTEM STABILITY;

DELIVERY; NANO-EMULSIONS; NUTRACEUTICALS; POLYUNSATURATED OILS; SPONTANEOUS EMULSIFICATION;

OILS AND FATS;

CITRUS LIMON;

FISH OIL; OMEGA 3 FATTY ACID; SURFACTANT;

ARTICLE; CHEMISTRY; DRUG DELIVERY SYSTEM; EMULSION; EVALUATION STUDY; MEDICINAL CHEMISTRY; METHODOLOGY;

CHEMISTRY, PHARMACEUTICAL; DRUG DELIVERY SYSTEMS; EMULSIONS; FATTY ACIDS, OMEGA-3; FISH OILS; SURFACE-ACTIVE AGENTS;

EID: 84894491217     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4054808     Document Type: Article

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