| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6982359 | Colloids and Surfaces B: Biointerfaces | 2014 | 10 Pages |
Abstract
- We encapsulated Ï-3 fish oil in food-grade nanostructured lipid carriers (NLC).
- Quillaja saponins and/or high-melting lecithin were used as surfactants.
- Surfactants affected the physical and oxidative stability of lipid particles.
- The oxidative stability of the Ï-3 fish oil was mainly due to the NLC structure.
- We propose a mechanistic explanation of surfactant impact on particle structure.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Hanna Salminen, Susanne Aulbach, Bruno H. Leuenberger, Concetta Tedeschi, Jochen Weiss,