Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids-Reference-Cited by-同舟云学术

Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids

Published:2020 Issue:3 Volume:11 Page:1966-1981
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Nunes Rafaela¹²³⁴,Pereira Beatriz D'Avó¹²³⁴⁵,Cerqueira Miguel A.⁵³⁴,Silva Pedro¹²³⁴,Pastrana Lorenzo M.⁵³⁴,Vicente António A.¹²³⁴,Martins Joana T.¹²³⁴,Bourbon Ana I.⁵³⁴^ORCID

Affiliation:

1. Centre of Biological Engineering

2. University of Minho

3. Braga

4. Portugal

5. International Iberian Nanotechnology Laboratory

Abstract

Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation and have an intense odour and poor water solubility, which make their direct applications in foods extremely difficult.

Funder

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Interreg

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02307K

Reference68 articles.

1. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids