Formulation of sub-micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids

n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice

(2013) Manar Awada et al.   Nutrition & Metabolism

Systematic reviews of the role of omega-3 fatty acids in the prevention and treatment of disease

(2012) Angel Gil et al.   BRITISH JOURNAL OF NUTRITION

Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions

(2012) Claire Berton et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Physico-chemical Properties of Marine Phospholipid Emulsions

(2012) F. S. H. Lu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

In vitro digestion of emulsions: diffusion and particle size distribution using diffusing wave spectroscopy and diffusion using nuclear magnetic resonance

(2012) Sébastien Marze et al.   Soft Matter

Structural, hydration, and phase transition properties of phosphatidylcholine from salmon heads

(2011) Pascale Sautot et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

(2011) Seung Jun Choi et al.   FOOD RESEARCH INTERNATIONAL

Formulation, Biological and Pharmacokinetic Studies of Sucrose Ester-Stabilized Nanosuspensions of Oleanolic Acid

(2011) Wenji Li et al.   PHARMACEUTICAL RESEARCH

Are we consuming enough long chain omega-3 polyunsaturated fatty acids for optimal health?

(2011) B.J. Meyer   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

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

(2010) Stine M. Ulven et al.   LIPIDS

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Evaluation of processed cheese fortified with fish oil emulsion

(2009) A. Ye et al.   FOOD RESEARCH INTERNATIONAL

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Molecular dynamics simulation of a mixed lipid emulsion model: Influence of the triglycerides on interfacial phospholipid organization

(2009) Gaëlle Henneré et al.   JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM

Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin

(2009) Nabila Belhaj et al.   PROCESS BIOCHEMISTRY