Açıklama

Nanoemulsion preparation techniques for omega-3 oils, including high-pressure homogenization and microfluidization methods, with particle size distributions and stability measurements.

Figure 4

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Source Paper

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems.

Foods (Basel, Switzerland) (2021)

PMID: 34359436

DOI: 10.3390/foods10071566

Cite This Figure

![Figure 4: Nanoemulsion preparation techniques for omega-3 oils, including high-pressure homogenization and microfluidization methods, with particle size distributions and stability measurements.]()

> 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="Nanoemulsion preparation techniques for omega-3 oils, including high-pressure homogenization and microfluidization methods, with particle size distributions and stability measurements." />
  <figcaption>Figure 4. Nanoemulsion preparation techniques for omega-3 oils, including high-pressure homogenization and microfluidization methods, with particle size distributions and stability measurements.<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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