Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

Food Chemistry

Volumn 213, Issue , 2016, Pages 49-57

  Flaiz, Linda ^a,b   Freire, María ^a   Cofrades, Susana ^a   Mateos, Raquel ^a   Weiss, Jochen ^b   Jiménez Colmenero, Francisco ^a   Bou, Ricard ^a,c  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF HOHENHEIM   (Germany)

^c IRTA   (Spain)

Author keywords

Delivery systems; Double emulsion; Emulsions; Gelled emulsion; Hydroxytyrosol; n 3 fatty acids

Indexed keywords

EMULSIFICATION; EMULSIONS; GELATION;

COMPARTMENTALIZED SYSTEMS; DELIVERY SYSTEMS; DOUBLE EMULSIONS; HYDROXYTYROSOL; LABILE COMPOUNDS; N-3 FATTY ACIDS; OXIDATIVE STABILITY; STRUCTURAL DIFFERENCES;

FATTY ACIDS;

ANTIOXIDANT; HYDROXYTYROSOL; PERILLA OIL; 3,4-DIHYDROXYPHENYLETHANOL; EMULSION; GEL; HYDROGEN PEROXIDE; LINOLENIC ACID; OMEGA 3 FATTY ACID; PERILLA SEED OIL; PHENETHYL ALCOHOL; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; DOUBLE EMULSION; DRUG DELIVERY SYSTEM; EMULSION; ENCAPSULATION; GEL; GELLED DOUBLE EMULSION; OXIDATIVE STRESS; SIMPLE EMULSION; SURFACE AREA; ANALOGS AND DERIVATIVES; CHEMISTRY; COMPARATIVE STUDY; OXIDATION REDUCTION REACTION; PARTICLE SIZE; TEMPERATURE;

ALPHA-LINOLENIC ACID; ANTIOXIDANTS; EMULSIONS; FATTY ACIDS, OMEGA-3; GELS; HYDROGEN PEROXIDE; OXIDATION-REDUCTION; PARTICLE SIZE; PHENYLETHYL ALCOHOL; PLANT OILS; TEMPERATURE;

EID: 84976269933     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.005     Document Type: Article

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