Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids

BACKGROUND: New consumer habits are forcing the food industry to develop new and healthy products. In response to this tendency, in this investigation, we obtained nanoemulgels by microfluidization containing inulin fibre and omega‐3 fatty acids. First, the influence of the number of microfluidizati...

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Detalles Bibliográficos
Autores principales: Alfaro‐Rodríguez, María‐Carmen, Prieto, P., García, M. C., Martín‐Piñero, M. J., Muñoz, J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd. 2022
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9796686/
https://www.ncbi.nlm.nih.gov/pubmed/35553436
http://dx.doi.org/10.1002/jsfa.12005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9796686/
https://www.ncbi.nlm.nih.gov/pubmed/35553436
http://dx.doi.org/10.1002/jsfa.12005

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