The bioavailability of an omega‐3‐rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle
Katie Lane(Manchester Metropolitan University), Emma Derbyshire(Epsom Hospital), Chris Smith(Manchester Metropolitan University), Weili Li(Manchester Metropolitan University)
Cited by 102
Related Papers
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|307
Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
|International Journal of Food Science & Technology|2013|282
Flexitarian Diets and Health: A Review of the Evidence-Based Literature
|Frontiers in Nutrition|2017|259