Interfacially Modified Hybrid Nanoemulsion-Based Alginate Capsules: A Novel Food Grade System with Enhanced Oxidative Stability of Linoleic Acid with a Potential Antioxidant Property
Author:
Affiliation:
1. Soft Matter Research Group, Physical Chemistry Section, Department of Chemistry, University of Kashmir, Hazratbal, Srinagar 190006, J&K, India
Funder
Ministry of Education, India
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00032
Reference33 articles.
1. Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review
2. Milk oligopeptide inhibition of (α)-tocopherol fortified linoleic acid oxidation
3. Nanoemulsions versus microemulsions: terminology, differences, and similarities
4. Nanoemulsions for health, food, and cosmetics: a review
5. Lipid oxidation in food emulsions
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