Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability
Bharathipriya Rajasekaran, Avtar Singh, Krisana Nilsuwan, Lukai Ma, Rasool Abdul Nazeer, Soottawat Benjakul
Abstract
-potential than their microfluidized counterparts. Microstructural analysis and CLSM images confirmed their superior stability during storage. SO nanoemulsions could be applied as functional food.
Topics & Concepts
SonicationShrimpMyofibrilChemistryChromatographyFish oilFish <Actinopterygii>Chemical engineeringFisheryBiochemistryBiologyEngineeringProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition