Exploring the Use of Hydroxytyrosol and Some of Its Esters in Food-Grade Nanoemulsions: Establishing Connection between Structure and Efficiency

• Հիմնական հեղինակներ: Josefa Freiría-Gándara (Հեղինակ), Tamara Martínez-Senra (Հեղինակ), Carlos Bravo-Díaz (Հեղինակ)
• Ձևաչափ: Գիրք
• Հրապարակվել է: MDPI AG, 2023-11-01T00:00:00Z.
• Խորագրեր: article
• Առցանց հասանելիություն: Connect to this object online.

The efficiency of HT and that of some of its hydrophobic derivatives and their distribution and effective concentrations were investigated in fish oil-in-water nanoemulsions. For this purpose, we carried out two sets of independent, but complementary, kinetic experiments in the same intact fish nano...