Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

Published 2016 View Full Article

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Title
Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability
Authors
Keywords
Fish oil, Nanofibers, Emulsion, Electrospinning, Oxidative stability
Journal
JOURNAL OF FOOD ENGINEERING
Volume 183, Issue -, Pages 39-49
Publisher
Elsevier BV
Online
2016-04-01
DOI
10.1016/j.jfoodeng.2016.03.015

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