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Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications

Vélez, María Ayelén et al · Omics International · 2015

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Author / responsible party
Vélez, María Ayelén et al
Publisher
Omics International
Year
2015
ISSN
2157-7110
ISSN
2157-7110
Language
English

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The objectives of the present work were to formulate liposomes containing omega-3 fatty acids to characterize them in size and morphology and to evaluate the effect of physical treatments (ultraturrax and sonication) in size distribution. In addition, the morphology of liposomes coated with whey or caseins from different milks (cow, sheep and goat) was characterized. Fil: Vélez, María Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

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APA 7

Vélez, M. A. E. A. (2015). Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications. http://hdl.handle.net/11336/268526

MLA

Vélez, María Ayelén et al. "Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications." 2015. http://hdl.handle.net/11336/268526.

Chicago

Vélez, María Ayelén et al. 2015. "Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications.". http://hdl.handle.net/11336/268526.

Harvard

Vélez, M. A. E. A. 2015, Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications, Omics International, available at: http://hdl.handle.net/11336/268526 [Accessed 8 Aug. 2026].

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Title
Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
Author / contributors
Vélez, María Ayelén et al
Publisher
Omics International
Publication year
2015
ISSN
2157-7110
ISSN
2157-7110
Language
English

Subjects

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LIPOSOMES; OMEGA 3 FATTY ACIDS; FORMULATION AND CHARACTERIZATION; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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