Work

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

Year: 2025

Type: article

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.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00388a

Authors: Sirajdeen Asmath Mubeena, Radhakrishnan Preetha

Institution: SRM Institute of Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: diamond

Funder: SRM Institute of Science and Technology

OpenAlex ID: W4416572084

FWCI: 3.516

Cites: 72

Cited by: 8

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