BACKGROUND The food industry has begun to develop foods fortified with unsaturated fatty
acids; however, the susceptibility of pine nut oil to oxidation and other properties limits its …

BACKGROUND To overcome the limitations in the use of protein as an emulsifier, soy
lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w …

Vitamin D3 was encapsulated in 10% wt soybean oil‐in‐water (O/W) Pickering emulsions
stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3 …

Fortification of food and beverages with vitamin D is demanding due to its poor water
solubility and oxidation, due to exposure to light and high temperature. The purpose of this …

The cumulative scientific information available on the digestibility of cooking oils and their
nutritive values has spurred interest in replacing synthetic oils with natural oils to …

Vitamin D is a nutraceutical agent, which is necessary for good health. However, the
sufficient amount of this vitamin needed for daily intake is not found in most foods which …

BACKGROUND Pine oil contains a high percentage of polyunsaturated fatty acids, which
make it prone to oxidation. Luteolin (LUT) micro‐nano particles with antioxidant properties …

Protein stabilized nanoemulsions have attracted interest as delivery systems of bioactive
molecules for improved absorption. However, such nanoemulsion systems are usually …

The main goal of this study was to investigate the possibility of encapsulating vitamin D3
(VD3) in Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy …

Pea protein-stabilized nanoemulsions were prepared to encapsulate vitamin D with the aim
to develop novel non-dairy functional foods for vitamin D fortifications. Homogenization …