Original paper
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
Abstract
Nanoemulsion-based delivery systems offer many potential benefits for incorporating omega-3 oils into foods and beverages. Nanoemulsions are gaining popularity because of their ease of preparation, small particle size, relatively high stability, and production of optically transparent emulsions. In this study, spontaneous emulsification, a low-energy method, was used to fabricate fish oil nanoemulsions. The influence of surfactant-to-oil-ratio...
Paper Details
Title
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
Published Date
Nov 1, 2015
Journal
Volume
164
Pages
10 - 20
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Notes
History