Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids-Reference-Cited by-同舟云学术

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

Published:2014-09-02 Issue:7 Volume:52 Page:4256-4265
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Goyal Ankit,Sharma Vivek,Upadhyay Neelam,Singh A. K.,Arora Sumit,Lal Darshan,Sabikhi Latha

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1370-2.pdf

Reference57 articles.

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4. Carraro JCC, Dantas MIDS, Espeschit ACR, Martino HSD, Ribeiro SMR (2012) Flaxseed and human health: reviewing benefits and adverse effects. Food Rev Int 28(2):203–230

5. Chanamai C, McClements DJ (2002) Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature. J Food Sci 67(1):120–125

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