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
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.
Authors
- P. Radhakrishnan (ORCID: https://orcid.org/0000-0002-5032-501X)
- Sirajdeen Asmath Mubeena
Institutions
- SRM Institute of Science and Technology (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-11-24
- DOI
- https://doi.org/10.1039/d5fb00388a
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- SRM Institute of Science and Technology