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The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment

机译：素食ω-3藻类油纳米乳液的组成和氧化稳定性适用于功能性食品富集

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Katie E Lane; Qiqian Zhou; Sharon Robinson; Weili Li;
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1. The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature [J] . Bush Linda, Stevenson Leo, Lane Katie E. Critical Reviews in Food Science and Nutrition . 2019,第5a8期

机译：适用于功能性食品富集的Omega-3油内乳液系统的氧化稳定性：对文献的系统审查
2. The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products [J] . Lane Katie E., Li Weili, Smith Chris J., Journal of Functional Foods . 2016,第Null期

机译：素食主义者的omega-3油纳米乳液的开发，适合与功能性食品整合
3. Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance [J] . Betti M, Schneider BL, Wismer WV, Poultry Science . 2009,第5期

机译：富含Omega-3的肉类：2.功能特性，氧化稳定性和消费者认可度
4. OXIDATIVE STABILITY AND MICROSTRUCTURE OF GRANOLA BARS ENRICHED WITH FISH OIL AND ALGAL ANTIOXIDANTS [C] . Karadag A., Hermund D. B., Alasalvar C., IMEKOFOODS Conference . 2018

机译：用鱼油和藻类抗氧化剂富含鱼油和藻类棒的氧化稳定性和微观结构
5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

机译：通过添加食品级糖来提高富含omega-3的猪肉的氧化稳定性，并通过自由选择轮廓分析对熟化和再加热的猪肉小馅饼进行感官表征。
6. Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions [O] . Rahman Ullah, Muhammad Nadeem, Muhammad Ayaz, 1964

机译：分离正构油以富集欧米茄3和6脂肪酸以及馏分的氧化稳定性
7. The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products [O] . Lane, KE, Li, Weili, Smith, C, 2016

机译：素食omega-3油纳米乳液的开发，适合与功能性食品整合

The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment

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