Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 240-248

  Chen, Fang ^a   Liang, Li ^c   Zhang, Zipei ^b   Deng, Zeyuan ^a   Decker, Eric Andrew ^b   McClements, David Julian ^b  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

Alginate; Casein; Hydrogel beads; Nanoemulsions; omega 3 fatty acid; Oxidation

Indexed keywords

ANTIOXIDANTS; DROPS; EMULSIFICATION; EMULSIONS; FLAX; GELS; HYDROGELS; OILS AND FATS; OILSEEDS; OXIDATION;

CASEINATE; DELIVERY SYSTEMS; FLAXSEED OIL; HYDROGEL BEADS; LIPID OXIDATION; MICROGEL; NANOEMULSION; NATURAL ANTIOXIDANTS; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY;

CASEIN;

EID: 84986575979     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.001     Document Type: Article

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