Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids

Journal of Food Engineering

Volumn 162, Issue , 2015, Pages 48-55

  Julio, Luciana Magdalena ^a   Ixtaina, Vanesa Yanet ^a   Fernández, Mariela Alejandra ^b   Sánchez, Rosa Maria Torres ^b   Wagner, Jorge Ricardo ^c   Nolasco, Susana María ^d   Tomás, Mabel Cristina ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Centro Científico y Tecnológico Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

^c UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^d UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

Author keywords

Chia oil; Oil in water emulsions; Omega 3 fatty acids; Physicochemical properties; Sodium caseinate

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; NEWTONIAN LIQUIDS; OIL SHALE; OILS AND FATS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYUNSATURATED FATTY ACIDS; SODIUM; STABILITY;

CHIA OIL; OIL-IN-WATER EMULSIONS; OMEGA-3-FATTY ACIDS; PHYSICOCHEMICAL PROPERTY; SODIUM CASEINATE;

FATTY ACIDS;

EID: 84928914211     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.04.005     Document Type: Article

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