| Title: |
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 |
| Authors: |
Mubeena, Sirajdeen Asmath; Preetha, Radhakrishnan |
| Contributors: |
SRM Institute of Science and Technology |
| Source: |
Sustainable Food Technology ; volume 4, issue 1, page 930-946 ; ISSN 2753-8095 |
| Publisher Information: |
Royal Society of Chemistry (RSC) |
| Publication Year: |
2026 |
| Description: |
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. |
| Document Type: |
article in journal/newspaper |
| Language: |
English |
| DOI: |
10.1039/d5fb00388a |
| Availability: |
https://doi.org/10.1039/d5fb00388a; http://pubs.rsc.org/en/content/articlepdf/2026/FB/D5FB00388A |
| Rights: |
http://creativecommons.org/licenses/by-nc/3.0/ |
| Accession Number: |
edsbas.7BF83F0B |
| Database: |
BASE |