Ultrasound-assisted microalgal docosahexaenoic acid (DHA) nanoemulsion preparation using casein, chitosan, and pectin as emulsifiers for enhanced oxidative stability and shelf life for food fortification
Sirajdeen Asmath Mubeena, P. Radhakrishnan
原始摘要（英文原文）· Original abstract
The current work examines the effect of three distinct emulsifiers, such as casein, chitosan, and pectin, on the oxidative stability and physicochemical characteristics of docosahexaenoic acid (DHA) nanoemulsions.
Ultrasound-assisted microalgal docosahexaenoic acid (DHA) nanoemulsion preparation using casein, chitosan, and pectin as emulsifiers for enhanced oxidative stability and shelf life for food fortification — 科研速览 Science Skim