Emulsion droplet interfacial engineering to improve the stability of omega -3 fatty acids and citrus oils
Lipids such as omega-3 fatty acids and citrus oils are important food components due to their nutritional and flavor benefits, respectively. Both of these food lipids are susceptible to chemical degradation resulting in formation of unacceptable off-flavors, nutrient and flavor loss. Oil-in-water em...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2006
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3242319 |