Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers

Journal of Food Engineering

Volumn 187, Issue , 2016, Pages 92-105

  Karthik, P ^a   Anandharamakrishnan, C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

DHA algae oil; In vitro lipid digestion; Mathematical model; Nanoemulsions; Physiochemical stability; Structural characteristics

Indexed keywords

EMULSIFICATION; FOOD STORAGE; MATHEMATICAL MODELS; OILS AND FATS; POLYUNSATURATED FATTY ACIDS; SODIUM; STABILITY;

ALGAE OIL; LIPID DIGESTIONS; NANO-EMULSIONS; PHYSIO-CHEMICAL; STRUCTURAL CHARACTERISTICS;

FATTY ACIDS;

EID: 84967190298     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.05.003     Document Type: Article

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