The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

Agriculture & Biology

• acids 5%
• algal oils 16%
• antioxidants 6%
• bioavailability 10%
• biochemical pathways 8%
• cleaners 12%
• droplet size 12%
• emulsifiers 36%
• food enrichment 79%
• foods 18%
• functional foods 53%
• nanoemulsions 72%
• oils 33%
• oxidative stability 58%
• processing technology 10%
• Quillaja 34%
• researchers 8%
• saponins 21%
• surfactants 10%
• systematic review 68%
• vegetarian diet 13%
• water 21%

Medicine & Life Sciences

• Acids 19%
• Antioxidants 19%
• Biological Availability 23%
• Food 18%
• Functional Food 64%
• Metabolic Networks and Pathways 26%
• Oils 52%
• Quillaja Saponins 100%
• Research Personnel 18%
• Surface-Active Agents 27%
• Systematic Reviews 38%
• Vegetarians 37%
• Water 34%

Engineering & Materials Science

• Acids 9%
• Antioxidants 14%
• Biological Availability 16%
• Functional food 96%
• Labels 8%
• Metabolic Networks and Pathways 14%
• Oils 33%
• Saponins 37%
• Surface active agents 11%
• Water 28%