Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol
Qayyum Shehzad, Abdur Rehman, Seid Mahdi Jafari, Min Zuo, Muhammad Aslam Khan, Ahmad Ali, Sohail Khan, Aiman Karim, Muhammad Usman, Arif Hussain, Wenshui Xia
Topics & Concepts
ChemistryCurcuminDPPHAntioxidantABTSDocosahexaenoic acidBioavailabilitySolubilityFood scienceFish oilChromatographyPolyunsaturated fatty acidFatty acidOrganic chemistryBiochemistryFish <Actinopterygii>FisheryBiologyBioinformaticsMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis