doi.org/10.1016/j.foodchem.2017.12.009
Original paper

Improvement of physicochemical properties of encapsulated echium oil using nanostructured lipid carriers

..., Alireza Abbaspourrad
39
Food Chemistry8.80
Volume: 246, Pages: 448 - 456
Published: Apr 1, 2018
Abstract
Implementing ω-3 polyunsaturated fatty acids (ω-3 PUFA), naturally found in echium oil (EO), can highly improve the nutritional value of fortified foods. However, PUFA is prone to oxidation. In this study, the role of nanostructured lipid carriers incorporated into whey protein isolate (WPI)-stabilized EO droplets in oil-in-water emulsions was analyzed. Lipid carriers such as lauric (LA), palmitic (PA), and stearic (SA) acids were used. The...
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Paper Details
Title
Improvement of physicochemical properties of encapsulated echium oil using nanostructured lipid carriers
DOI
doi.org/10.1016/j.foodchem.2017.12.009
Published Date
Apr 1, 2018
Journal
Food Chemistry
Volume
246
Pages
448 - 456
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