Effect of Omega-3 Fatty Acids on Crystallization, Polymorphic Transformation and Stability of Tripalmitin Solid Lipid Nanoparticle Suspensions-Reference-Cited by-同舟云学术

Effect of Omega-3 Fatty Acids on Crystallization, Polymorphic Transformation and Stability of Tripalmitin Solid Lipid Nanoparticle Suspensions

Published:2009-06-19 Issue:8 Volume:9 Page:3405-3411
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Awad Tarek Samir¹,Helgason Thrandur¹,Weiss Jochen¹,Decker Eric Andrew¹,McClements David Julian¹

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, Department of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70593 Stuttgart, Germany, and Department of Food Science and Nutrition, University of Iceland, Hjardarhagi 2-6, Reykjavik, 107, Iceland

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cg8011684

Reference36 articles.

1. Omega 3 fatty acids and cardiovascular disease--fishing for a natural treatment

2. Accumulated-evidence on fish consumption and coronary heart disease mortality. A meta-analysis of cohort studies

3. A Quantitative Analysis of Fish Consumption and Coronary Heart Disease Mortality

4. Fish Consumption and Risk of Stroke in Men

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