{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T04:30:28Z","timestamp":1786595428568,"version":"build-2736575974"},"reference-count":52,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T00:00:00Z","timestamp":1786406400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100014180","name":"Junta de Castilla y Le\u00f3n","doi-asserted-by":"crossref","award":["BU055U16"],"award-info":[{"award-number":["BU055U16"]}],"id":[{"id":"10.13039\/501100014180","id-type":"DOI","asserted-by":"crossref"}]},{"award":["BU055U16"],"award-info":[{"award-number":["BU055U16"]}],"id":[{"id":"https:\/\/ror.org\/02s8dab97","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003329","name":"Ministry of Economy, Industry and Competitiveness","doi-asserted-by":"publisher","award":["JFCI-2014-19850"],"award-info":[{"award-number":["JFCI-2014-19850"]}],"id":[{"id":"10.13039\/501100003329","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003329","name":"Ministry of Economy, Industry and Competitiveness","doi-asserted-by":"publisher","award":["BES-2013-063937"],"award-info":[{"award-number":["BES-2013-063937"]}],"id":[{"id":"10.13039\/501100003329","id-type":"DOI","asserted-by":"publisher"}]},{"award":["JFCI-2014-19850"],"award-info":[{"award-number":["JFCI-2014-19850"]}],"id":[{"id":"https:\/\/ror.org\/034900433","id-type":"ROR","asserted-by":"publisher"}]},{"award":["BES-2013-063937"],"award-info":[{"award-number":["BES-2013-063937"]}],"id":[{"id":"https:\/\/ror.org\/034900433","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"Ministerio de Ciencia, Innovaci\u00f3n y Universidades","doi-asserted-by":"publisher","award":["RYC2023-043578-I"],"award-info":[{"award-number":["RYC2023-043578-I"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"award":["RYC2023-043578-I"],"award-info":[{"award-number":["RYC2023-043578-I"]}],"id":[{"id":"https:\/\/ror.org\/05r0vyz12","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Omega-3 (n-3) polyunsaturated fatty acids (PUFA) are associated with several health benefits, but their high susceptibility to lipid oxidation and low water dispersibility limit their incorporation into food products. In this study, an oil-in-water emulsion was developed from a commercial fish-oil concentrate containing 92% w\/w total n-3 PUFA and 73% w\/w docosahexaenoic acid (DHA), using octenyl succinic anhydride (OSA)-modified starch as the sole emulsifying carrier. Response surface methodology was used to evaluate the effects of oil content, ultrasound emulsification time and ultrasound amplitude on the volume-weighted mean droplet diameter, D[4,3]. The selected formulation, prepared with an oil content of 20% w\/w relative to the total solids, an emulsification time of 180 s, and an ultrasound amplitude of 100%, exhibited a D[4,3] of 121 \u00b1 1 nm. During storage at ambient temperature in darkness, the emulsion maintained low peroxide values, ranging from 1.2 to 1.4 meq O2\/kg oil, and thiobarbituric acid reactive substances (TBARS) values between 1.3 and 2.1 mmol\/kg oil during the first 5 days, indicating that the formulation delayed lipid oxidation of the n-3 PUFA concentrate. The addition of \u03b1-tocopherol did not improve oxidative stability compared with the control emulsion. In contrast, ascorbic acid maintained low peroxide values and reduced TBARS accumulation during storage, with values lower than those of the control emulsion and close to the initial TBARS value of the n-3 PUFA concentrate. These results indicate that, under the conditions evaluated, ascorbic acid was more effective than \u03b1-tocopherol in delaying the formation of secondary lipid oxidation products.<\/jats:p>","DOI":"10.3390\/foods15162807","type":"journal-article","created":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T16:30:32Z","timestamp":1786465832000},"page":"2807","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Ultrasound-Assisted Formulation of a High-DHA Omega-3 Concentrate: Physical and Oxidative Stability of Oil-in-Water Emulsions"],"prefix":"10.3390","volume":"15","author":[{"given":"Esther","family":"de Paz","sequence":"first","affiliation":[{"name":"Department of New Food Ingredients, CNTA (National Center of Food Technology and Safety), Crta-Na134, km 53, 31570 San Adri\u00e1n, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4418-0045","authenticated-orcid":false,"given":"\u00d3scar","family":"Benito-Rom\u00e1n","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science, Chemical Engineering Section, Faculty of Sciences, University of Burgos, Plaza Misael Ba\u00f1uelos s\/n, 09001 Burgos, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1799-3099","authenticated-orcid":false,"given":"Mar\u00eda Teresa","family":"Sanz","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science, Chemical Engineering Section, Faculty of Sciences, University of Burgos, Plaza Misael Ba\u00f1uelos s\/n, 09001 Burgos, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rodrigo","family":"Melgosa","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science, Chemical Engineering Section, Faculty of Sciences, University of Burgos, Plaza Misael Ba\u00f1uelos s\/n, 09001 Burgos, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1610-9006","authenticated-orcid":false,"given":"\u00c1ngela G.","family":"Solaesa","sequence":"additional","affiliation":[{"name":"Department of Anatomy and Radiology, Faculty of Health Sciences, University of Valladolid, Campus of Soria, 42004 Soria, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2559-3925","authenticated-orcid":false,"given":"Sagrario","family":"Beltr\u00e1n","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science, Chemical Engineering Section, Faculty of Sciences, University of Burgos, Plaza Misael Ba\u00f1uelos s\/n, 09001 Burgos, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8899-0448","authenticated-orcid":false,"given":"Jos\u00e9 Manuel","family":"Benito","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science, Chemical Engineering Section, Faculty of Sciences, University of Burgos, Plaza Misael Ba\u00f1uelos s\/n, 09001 Burgos, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Gill, R., Al-Badr, M., Alghouti, M., Mohamed, N.A., Abou-Saleh, H., and Rahman, M.M. (2024). Revolutionizing Cardiovascular Health with Nano Encapsulated Omega-3 Fatty Acids: A Nano-Solution Approach. Mar. Drugs, 22.","DOI":"10.20944\/preprints202404.1839.v1"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.tifs.2016.07.014","article-title":"Conventional Spray-Drying and Future Trends for the Microencapsulation of Fish Oil","volume":"56","author":"Encina","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.jfoodeng.2011.10.011","article-title":"Supercritical Fluid Extraction of Fish Oil from Fish By-Products: A Comparison with Other Extraction Methods","volume":"109","author":"Jaime","year":"2012","journal-title":"J. Food Eng."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.tifs.2021.09.018","article-title":"Stability and Stabilization of Omega-3 Oils: A Review","volume":"118","author":"Wang","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"101275","DOI":"10.1016\/j.plipres.2024.101275","article-title":"Lipid Oxidation in Emulsions: New Insights from the Past Two Decades","volume":"94","author":"Hennebelle","year":"2024","journal-title":"Prog. Lipid Res."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"e13272","DOI":"10.1111\/1541-4337.13272","article-title":"Role of Encapsulation on the Bioavailability of Omega-3 Fatty Acids","volume":"23","author":"Homroy","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Ulbikas, J.D., Ghazani, S.M., Marangoni, A.G., and Wright, A.J. (2025). Triacylglycerol Crystallinity and Emulsion Colloidal Acid Stability Influence In Vitro Digestion Lipolysis and Bioaccessibility of Long-Chain Omega-3 Fatty Acid-Rich Nanoemulsions. Foods, 14.","DOI":"10.3390\/foods14213631"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1111\/1541-4337.12300","article-title":"The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids","volume":"16","author":"Ghnimi","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1039\/C4FO00723A","article-title":"Development of Food-Grade Nanoemulsions and Emulsions for Delivery of Omega-3 Fatty Acids: Opportunities and Obstacles in the Food Industry","volume":"6","author":"Walker","year":"2015","journal-title":"Food Funct."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"100175","DOI":"10.1016\/j.foostr.2021.100175","article-title":"Novel Emulsions\u2013Based Technological Approaches for the Protection of Omega\u20133 Polyunsaturated Fatty Acids against Oxidation Processes\u2014A Comprehensive Review","volume":"27","year":"2021","journal-title":"Food Struct."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Zeppieri, M., Gagliano, C., D\u2019Esposito, F., Musa, M., Gattazzo, I., Zanella, M.S., Rossi, F.B., Galan, A., and Babighian, S. (2025). Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA): A Targeted Antioxidant Strategy to Counter Oxidative Stress in Retinopathy. Antioxidants, 14.","DOI":"10.3390\/antiox14010006"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.jfoodeng.2015.05.001","article-title":"Comparison of Batch and Continuous Ultrasonic Emulsification Processes","volume":"167","author":"Murray","year":"2015","journal-title":"J. Food Eng."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1080\/87559129.2021.1934006","article-title":"Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review","volume":"39","author":"Silva","year":"2023","journal-title":"Food Rev. Int."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/j.tifs.2020.09.024","article-title":"Ultrasonic Emulsification: An Overview on the Preparation of Different Emulsifiers-Stabilized Emulsions","volume":"105","author":"Taha","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1002\/jsfa.10069","article-title":"The Composition and Oxidative Stability of Vegetarian Omega-3 Algal Oil Nanoemulsions Suitable for Functional Food Enrichment","volume":"100","author":"Lane","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Zhou, Q., Lane, K.E., and Li, W. (2024). Evaluating the Stability and Digestibility of Long-Chain Omega-3 Algal Oil Nanoemulsions Prepared with Lecithin and Tween 40 Emulsifiers Using an In Vitro Digestion Model. Foods, 13.","DOI":"10.3390\/foods13152407"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1106","DOI":"10.1016\/j.foodchem.2008.08.079","article-title":"Chemical Stabilisation of Oils Rich in Long-Chain Polyunsaturated Fatty Acids during Homogenisation, Microencapsulation and Storage","volume":"113","author":"Serfert","year":"2009","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1007\/s11746-004-0906-7","article-title":"Effects of Antioxidants and Humidity on the Oxidative Stability of Microencapsulated Fish Oil","volume":"81","author":"Baik","year":"2004","journal-title":"JAOCS J. Am. Oil Chem. Soc."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"3027","DOI":"10.1021\/jf062508c","article-title":"Flavor Retention of Peppermint (Mentha piperita L.) Essential Oil Spray-Dried in Modified Starches during Encapsulation and Storage","volume":"55","author":"Venskutonis","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.foodhyd.2013.10.011","article-title":"Development of Water-Soluble \u03b2-Carotene Formulations by High-Temperature, High-Pressure Emulsification and Antisolvent Precipitation","volume":"37","author":"Largo","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"11044","DOI":"10.1021\/jf072536a","article-title":"Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying","volume":"55","author":"Drusch","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.foodres.2007.11.002","article-title":"Nano-Particle Encapsulation of Fish Oil by Spray Drying","volume":"41","author":"Jafari","year":"2008","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1016\/j.foodchem.2017.02.101","article-title":"Encapsulation and Delivery of Food Ingredients Using Starch Based Systems","volume":"229","author":"Zhu","year":"2017","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"443","DOI":"10.1016\/j.jfoodeng.2012.03.033","article-title":"Encapsulation Efficiency and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Different Combinations of Wall Materials","volume":"115","author":"Carneiro","year":"2013","journal-title":"J. Food Eng."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1121","DOI":"10.1016\/j.cep.2009.03.002","article-title":"Formulation of a Natural Biocide Based on Lavandin Essential Oil by Emulsification Using Modified Starches","volume":"48","author":"Varona","year":"2009","journal-title":"Chem. Eng. Process. Process Intensif."},{"key":"ref_26","unstructured":"(2026). Commission Regulation (EU) 2026\/196 of 28 January 2026 amending Regulation (EC) No 1333\/2008 of the European Parliament and of the Council as regards the use of carrageenan (E 407), locust bean gum (E 410), guar gum (E 412), gum arabic (acacia gum) (E 414), xanthan gum (E 415), pectins (E 440) and starch sodium octenyl succinate (E 1450) and Commission Regulation (EU) No 231\/2012 as regards specifications for locust bean gum (E 410), guar gum (E 412), gum arabic (acacia gum) (E 414), xanthan gum (E 415), pectins (E 440) and starch sodium octenyl succinate (E 1450). Off. J. Eur. Union, 196, 1\u201318."},{"key":"ref_27","first-page":"e04911","article-title":"Re-evaluation of Oxidised Starch (E 1404), Monostarch Phosphate (E 1410), Distarch Phosphate (E 1412), Phosphated Distarch Phosphate (E 1413), Acetylated Distarch Phosphate (E 1414), Acetylated Starch (E 1420), Acetylated Distarch Adipate (E 1422), Hydrox","volume":"15","author":"Mortensen","year":"2017","journal-title":"EFSA J."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/j.foodhyd.2016.12.002","article-title":"Influence of OSA-Starch on the Physico Chemical Characteristics of Flax Seed Oil-Eugenol Nanoemulsions","volume":"66","author":"Sharif","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1883","DOI":"10.1007\/s10068-023-01296-z","article-title":"Oxidation Stability of Oil-in-Water Emulsion Prepared from Perilla Seed Oil and Soy Sauce with High Salt Concentration Using OSA-Starch","volume":"32","author":"Nguyen","year":"2023","journal-title":"Food Sci. Biotechnol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"115372","DOI":"10.1016\/j.carbpol.2019.115372","article-title":"Prebiotic Carbohydrates: Effect on Physicochemical Stability and Solubility of Algal Oil Nanoparticles","volume":"228","author":"Wang","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"449","DOI":"10.5650\/jos.ess13202","article-title":"Characterization of Triacylglycerol Composition of Fish Oils by Using Chromatographic Techniques","volume":"63","author":"Solaesa","year":"2014","journal-title":"J. Oleo Sci."},{"key":"ref_32","unstructured":"(1995). Fatty Acids in Encapsulated Fish Oils and Fish (Standard No. AOAC 991.39-1995)."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.supflu.2012.10.001","article-title":"Supercritical Fluid Extraction of Corn Germ Oil: Study of the Influence of Process Parameters on the Extraction Yield and Oil Quality","volume":"72","author":"Rebolleda","year":"2012","journal-title":"J. Supercrit. Fluids"},{"key":"ref_34","unstructured":"(1969). Peroxide Value of Oils and Fats (Standard No. AOAC 965.33-1969)."},{"key":"ref_35","unstructured":"(1997). P-Anisidine Value (Standard No. AOCS Official Method Cd 18-90)."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"10248","DOI":"10.1021\/jf0521698","article-title":"Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase \u03b2-Lactoglobulin in Oil-in-Water Emulsions","volume":"53","author":"Elias","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/j.foodchem.2016.05.187","article-title":"Effect of Xanthan\/Enzyme-Modified Guar Gum Mixtures on the Stability of Whey Protein Isolate Stabilized Fish Oil-in-Water Emulsions","volume":"212","author":"Chityala","year":"2016","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1080\/01932690208984209","article-title":"Ultrasound Emulsification\u2014An Overview","volume":"23","author":"Canselier","year":"2002","journal-title":"J. Dispers. Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1819","DOI":"10.1021\/jf5053942","article-title":"How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions","volume":"63","author":"Uluata","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.foodchem.2015.02.130","article-title":"Antioxidant Activity of Phenolic Compounds Added to a Functional Emulsion Containing Omega-3 Fatty Acids and Plant Sterol Esters","volume":"182","author":"Espinosa","year":"2015","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Niknam, S.M., Escudero, I., and Benito, J.M. (2020). Formulation and Preparation Ofwater-in-Oil-in-Water Emulsions Loaded with a Phenolic-Rich Inner Aqueous Phase by Application of High Energy Emulsification Methods. Foods, 9.","DOI":"10.3390\/foods9101411"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Niknam, S.M., Kashaninejad, M., Escudero, I., Sanz, M.T., Beltr\u00e1n, S., and Benito, J.M. (2022). Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach. Foods, 11.","DOI":"10.3390\/foods11030279"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1093\/jaoac\/77.2.421","article-title":"Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids","volume":"77","author":"Shantha","year":"1994","journal-title":"J. AOAC Int."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"457","DOI":"10.1016\/j.foodchem.2016.06.103","article-title":"Riboflavin-Induced Oxidation in Fish Oil-in-Water Emulsions: Impact of Particle Size and Optical Transparency","volume":"213","author":"Uluata","year":"2016","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.ifset.2007.07.004","article-title":"Ultrasonic Innovations in the Food Industry: From the Laboratory to Commercial Production","volume":"9","author":"Patist","year":"2008","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/S1350-4177(98)00027-3","article-title":"Emulsification by Ultrasound: Drop Size Distribution and Stability","volume":"6","author":"Canselier","year":"1999","journal-title":"Ultrason. Sonochem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.ifset.2007.07.005","article-title":"The Use of Ultrasonics for Nanoemulsion Preparation","volume":"9","author":"Kentish","year":"2008","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1016\/j.ultsonch.2011.05.017","article-title":"Process Optimization and Stability of D-Limonene-in-Water Nanoemulsions Prepared by Ultrasonic Emulsification Using Response Surface Methodology","volume":"19","author":"Li","year":"2012","journal-title":"Ultrason. Sonochem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.tifs.2011.08.003","article-title":"Nanoencapsulation of Food Ingredients Using Lipid Based Delivery Systems","volume":"23","author":"Fathi","year":"2012","journal-title":"Trends Food Sci. Technol."},{"key":"ref_50","unstructured":"Food and Drug Administration (FDA) (2006). Tailored Triglycerides Enriched in Omega-3 Fatty Acids from Fish Oil, GRN No. 200."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1270","DOI":"10.1111\/j.1365-2621.2000.tb10596.x","article-title":"Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems","volume":"65","author":"McClements","year":"2000","journal-title":"J. Food Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1340","DOI":"10.1016\/j.foodchem.2011.09.128","article-title":"Influence of Interfacial Composition on Oxidative Stability of Oil-in-Water Emulsions Stabilized by Biopolymer Emulsifiers","volume":"131","author":"Charoen","year":"2012","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2807\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T04:21:06Z","timestamp":1786594866000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2807"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,11]]},"references-count":52,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15162807"],"URL":"https:\/\/doi.org\/10.3390\/foods15162807","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,11]]}}}