Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry-Reference-Cited by-同舟云学术

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

Published:2015 Issue:1 Volume:6 Page:41-54
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Walker Rebecca¹²³⁴,Decker Eric A.¹²³⁴⁵,McClements David Julian¹²³⁴⁵

Affiliation:

1. Department of Food Science

2. University of Massachusetts

3. Amherst

4. USA

5. Department of Biochemistry

Abstract

Nanoemulsions and emulsions can be used as delivery systems for omega-3 fatty acids into functional food and beverage products.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00723A

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5. Sources of the very-long-chain unsaturated omega-3 fatty acids: eicosapentaenoic acid and docosahexaenoic acid

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