Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant
The aim of this study was to obtain a stable flaxseed oil (FSO)-in-water Pickering emulsion (PE) stabilized by chitosan (CS)-myristic acid (MA) nanogels and to investigate the oxidative stability of the CS-MA nanogels-encapsulated FSO in the presence of clove essential oil (CEO) in shell or core mod...
| Published in: | Food Biophysics |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Springer
2020
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85076854372&doi=10.1007%2fs11483-019-09612-z&partnerID=40&md5=dd0f2ef6eb2ddb660a71d015919372f1 |