Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 690-698

  Salvia Trujillo, Laura ^a   Decker, Eric Andrew ^a,b   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Food matrix effects; Lemon oil; Nanoemulsions; Omega 3 fatty acids; Oxidation; Sodium alginate

Indexed keywords

EID: 85007252112     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.035     Document Type: Article

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