2022
DOI: 10.1002/jsfa.12005
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Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids

Abstract: Background New consumer habits are forcing the food industry to develop new and healthy products. In response to this tendency, in this investigation, we obtained nanoemulgels by microfluidization containing inulin fibre and omega‐3 fatty acids. First, the influence of the number of microfluidization cycles on the physical properties of the nanoemulsions was studied. Subsequently, an advanced‐performance xanthan gum was added to the nanoemulsion in different nanoemulsion/xanthan ratios (1:1, 2:1, 3:1, 4:1, 1:2… Show more

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Cited by 4 publications
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References 32 publications
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