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Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids

  • Published:2018-03 Issue: Volume:89 Page:581-590
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Julio Luciana M.,Copado Claudia N.,Diehl Bernd W.K.,Ixtaina Vanesa Y.,Tomás Mabel C.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Mechanisms underlying the cardioprotective effects of omega-3 polyunsaturated fatty acids;Adkins;The Journal of Nutritional Biochemistry,2010

2. Official methods and recommended practices of the american oil Chemists' society;AOCS,1994

3. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique;Aoki;Food Hydrocolloids,2005

4. Challenges and solutions to incorporation of nutraceuticals in foods;Augustin;Annual Review of Food Science and Technology,2015

5. Protein-polysaccharide interactions for stabilization of food emulsions;Benichou;Journal of Dispersion Science and Technology,2002

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