Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol-Reference-Cited by-同舟云学术

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Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol

Published:2021-03 Issue: Volume:199 Page:111481
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Shehzad Qayyum,Rehman Abdur,Jafari Seid Mahdi,Zuo Min,Khan Muhammad Aslam,Ali Ahmad,Khan Sohail,Karim Aiman,Usman Muhammad,Hussain Arif,Xia Wenshui

Funder

China Agriculture Research System

Jiangsu Agricultural Industry Technology System

National first-class discipline program of Food Science and Technology

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference41 articles.

1. Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation;Esfahani;Food Hydrocoll.,2019

2. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids;Arab-Tehrany;Trends Food Sci. Technol.,2012

3. Impact of discontinuation of fish oil after pioglitazone–fish oil combination therapy in diabetic KK mice;Iizuka;J. Nutr. Biochem.,2020

4. Fish oil supplementation in cancer patients. Capsules or nutritional drink supplements? A controlled study of compliance;Schmidt,2020

5. Effects of fish oil-derived fatty acids on suboptimal cardiovascular health: a multicenter, randomized, double-blind, placebo-controlled trial;Zeng;Nutr. Metab. Cardiovasc. Dis.,2017

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