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Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua.
Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems.
Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
Fatty Acids, Omega-3
Nanoemulsion-based delivery systems for polyunsaturated (?-3) oils: formation using a spontaneous emulsification method.
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry.
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.
Physical Stability, Autoxidation, and Photosensitized Oxidation of ?-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.
Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate.