Development and characterization of ω-3 fatty acid nanoemulsions with improved physicochemical stability and bioaccessibility
出版年份 2020 全文链接
标题
Development and characterization of ω-3 fatty acid nanoemulsions with improved physicochemical stability and bioaccessibility
作者
关键词
Fatty acids, Cooking oils, Nanoemuslions, In vitro, digestion, Bioaccessibility, Oxidative stability, Low energy method
出版物
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 606, Issue -, Pages 125515
出版商
Elsevier BV
发表日期
2020-09-02
DOI
10.1016/j.colsurfa.2020.125515
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions
- (2020) Yang Wei et al. FOOD HYDROCOLLOIDS
- Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis
- (2019) Yang Wei et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
- (2018) Claire C. Berton-Carabin et al. Annual Review of Food Science and Technology
- Novel bilayer emulsions co-stabilized by zein colloidal particles and propylene glycol alginate. Part 1:Fabrication and characterization
- (2018) Yang Wei et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate
- (2018) Jianhua Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits
- (2017) Purna Chandra Mashurabad et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature
- (2016) Maryam Nejadmansouri et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers
- (2016) P. Karthik et al. JOURNAL OF FOOD ENGINEERING
- Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein
- (2015) Chaoying Qiu et al. FOOD CHEMISTRY
- Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants
- (2015) Sibel Uluata et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Assessment of Oxidative Stability in Fish Oil-in-Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature
- (2015) Marcos A. Neves et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
- (2015) Rebecca Walker et al. Food & Function
- Nanoemulsion-Based Delivery Systems for Polyunsaturated (ω-3) Oils: Formation Using a Spontaneous Emulsification Method
- (2014) Alessandro Gulotta et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle
- (2013) Katie E. Lane et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The Omega-3 Fatty Acid Nutritional Landscape: Health Benefits and Sources
- (2012) Richard J. Deckelbaum et al. JOURNAL OF NUTRITION
- Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life
- (2012) Danielle Swanson et al. Advances in Nutrition
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
- (2011) David Julian McClements et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Impact of gastric structuring on the lipolysis of emulsified lipids
- (2011) Matt Golding et al. Soft Matter
- In vitro human digestion models for food applications
- (2010) Sun Jin Hur et al. FOOD CHEMISTRY
- Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes
- (2010) Venkateshwarlu Gudipati et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- An update of MALDI-TOF mass spectrometry in lipid research
- (2010) Beate Fuchs et al. PROGRESS IN LIPID RESEARCH
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
- (2009) Anwesha Sarkar et al. FOOD HYDROCOLLOIDS
- Dietary reference intakes for DHA and EPA
- (2009) Penny M. Kris-Etherton et al. PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
- Microemulsions as model systems
- (2008) Håkan Wennerström et al. COMPTES RENDUS CHIMIE
- Bioavailability of nanoparticles in nutrient and nutraceutical delivery
- (2008) Edgar Acosta CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Effect of Interfacial Protein Cross-Linking on the in Vitro Digestibility of Emulsified Corn Oil by Pancreatic Lipase
- (2008) Sandra Sandra et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Design and production of nanoparticles formulated from nano-emulsion templates—A review
- (2008) Nicolas Anton et al. JOURNAL OF CONTROLLED RELEASE
- Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin
- (2008) Adam Macierzanka et al. Soft Matter
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search