Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids

Author:

Komaiko Jennifer,Sastrosubroto Ashtri,McClements David JulianORCID

Funder

USDA

King Abdulaziz University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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

2. Intestinal passage of microencapsulated fish oil in rats following oral administration;Augustin;Food & Function,2011

3. Challenges and solutions to incorporation of nutraceuticals in foods;Augustin,2015

4. Emulsifying properties of different modified sunflower lecithins;Cabezas;Journal of the American Oil Chemists Society,2012

5. Colloid chemical stability and interfacial properties of mixed phospholipid-non-ionic surfactant stabilised oil-in-water emulsions;De Vleeschauwer;Colloids and Surfaces A,1999

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