Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects
Cansu Ekin Gümüş, Seyed Mohammad Taghi Gharibzahedi
Topics & Concepts
Food scienceEmulsionChemistryHealth benefitsBioavailabilitySyneresisNutraceuticalFortificationLipid oxidationBiotechnologyAntioxidantBiochemistryTraditional medicineBiologyBioinformaticsMedicineMicroencapsulation and Drying ProcessesProteins in Food SystemsBiochemical Analysis and Sensing Techniques