DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability.
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DOI: 10.1016/j.foodres.2019.03.059
Abstract: To extend the application of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in liquid food, and to improve the physicochemical stability, we prepared stable DHA and EPA nanoemulsions, which can be used for large scale… read more here.
Keywords: dha; physicochemical stability; epa nanoemulsions; method ... See more keywords