Figure 9

![Figure 9: Emulsion gel and oleogel structures used to incorporate omega-3 oils into food matrices, showing rheological properties and textural analysis of enriched food products.]()

> Source: Vishnu Kalladathvalappil Venugopalan et al. "Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery." *Foods (Basel, Switzerland)*, 2021. PMID: [34359436](https://pubmed.ncbi.nlm.nih.gov/34359436/)

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  <img src="" alt="Emulsion gel and oleogel structures used to incorporate omega-3 oils into food matrices, showing rheological properties and textural analysis of enriched food products." />
  <figcaption>Figure 9. Emulsion gel and oleogel structures used to incorporate omega-3 oils into food matrices, showing rheological properties and textural analysis of enriched food products.<br>  Source: Vishnu Kalladathvalappil Venugopalan et al. "Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery." <em>Foods (Basel, Switzerland)</em>, 2021. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/34359436/">34359436</a></figcaption>
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