Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions-Reference-Cited by-同舟云学术

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Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions

Published:2016 Issue:8 Volume:7 Page:3590-3598
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wu Qian¹²³⁴⁵,Uluata Sibel⁶⁷⁸⁹¹⁰,Cui Leqi⁶⁷⁸⁹¹¹,Wang Chao¹²³⁴⁵,Li Dongsheng¹²³⁴⁵,Mcclements Julian⁶⁷⁸⁹¹²^ORCID,Decker Eric A.⁶⁷⁸⁹¹²

Affiliation:

1. Hubei Collaborative Innovation Center for Industrial Fermentation

2. Research Center of Food Fermentation Engineering and Technology of Hubei

3. Hubei University of Technology

4. Wuhan

5. China

6. Department of Food Science

7. University of Massachusetts

8. Amherst

9. USA

10. Department of Food Technology

11. Fuli School of Food Equipment Engineering and Science

12. Department of Biochemistry

Abstract

Krill oil is a unique source of omega-3 fatty acids since it is a mixture of phospholipids and triacylglycerols.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00045B

Reference43 articles.

1. Investigation of Natural Phosphatidylcholine Sources: Separation and Identification by Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry (LC−ESI−MS2) of Molecular Species

2. Metabolic Effects of Krill Oil are Essentially Similar to Those of Fish Oil but at Lower Dose of EPA and DHA, in Healthy Volunteers

3. Oxidative Stability of Marine Phospholipids in the Liposomal Form and Their Applications

4. A Nutritional-Toxicological Assessment of Antarctic Krill Oil versus Fish Oil Dietary Supplements

5. Microalgae as an alternative source of omega-3 long chain polyunsaturated fatty acids

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