Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage
1. Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage

Seyed Mohammad Hashem Hosseini؛ مهرداد نیاکوثری؛ غلامحسین یوسفی؛ محمدتقی گلمکانی

دوره 13، شماره 6 ، بهمن و اسفند 1396، ، صفحه 105-116

http://dx.doi.org/10.22067/ifstrj.v1396i13.63073

چکیده
  Adequate consumption of ω-3 essential fatty acids (EFAs) has a positive impact on human health. EFAs-enriched functional foods may be used for this purpose. Nanoemulsion is a promising delivery system for incorporating EFAs into a variety of foods and beverages. In this work, fish oil nanoemulsions developed by sonication method were subjected to various analyses ...  بیشتر