Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil

Journal of Food Engineering

Volumn 211, Issue , 2017, Pages 60-68

  Walker, Rebecca M ^a   Gumus, Cansu E ^a   Decker, Eric A ^a   McClements, David J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Essential oils; Fish oil; Lemon oil; Nanoemulsions; Oxidation; Thyme oil

Indexed keywords

CARRIER CONCENTRATION; CHEMICAL STABILITY; CITRUS FRUITS; ESSENTIAL OILS; FISH; OSTWALD RIPENING; OXIDATION; STABILITY;

FISH OIL; LEMON OIL; MEDIUM CHAIN TRIGLYCERIDES; NANO-EMULSIONS; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; POLYUNSATURATED LIPIDS; THYME OIL;

OILS AND FATS;

EID: 85019060118     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.05.004     Document Type: Article

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