ArticleFoods (Basel, Switzerland)2026
Ultrasound-Assisted Formulation of a High-DHA Omega-3 Concentrate: Physical and Oxidative Stability of Oil-in-Water Emulsions.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Omega-3 (n-3) polyunsaturated fatty acids (PUFA) are associated with several health benefits, but their high susceptibility to lipid oxidation and low water dispersibility limit their incorporation into food products. In this study, an oil-in-water emulsion was developed from a commercial fish-oil concentrate containing 92%
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