Vahid Hakimzadeh
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
[ 1 ] - The physicochemical and organoleptic evaluation of the nano/micro encapsulation of Omega-3 fatty acids in lipid vesicular systems
Objective(s): Omega-3 fatty acids play a key role in maintaining human health. The present study aimed to reduce the fishy smell and taste of omega-3 fatty acids through the encapsulation of lipid vesicles. Materials and Methods: Different non-ionic surfactants from the sorbitan ester family and egg lecithin with cholesterol were utilized to form micro-niosomal and liposomal formulations ...
نویسندگان همکار