Tailored functionalities through structure design: New food emulsions stabilised by solid lipid nanoparticles

Food Science

1. Oxidative Stability 100%
2. Antioxidant 100%
3. Lipid Oxidation 72%
4. Food Emulsion 36%
5. Tocopherol 36%
6. Emulsifier 27%
7. Natural Antioxidant 18%
8. Food Grades 18%
9. Antioxidant Capacity 9%
10. Mayonnaise 9%
11. Polyunsaturated Fatty Acid 9%
12. Emulsification 9%
13. Food Ingredient 9%
14. Rosmarinus Officinalis Extract 9%
15. Fat Droplet 9%
16. Synthetic Antioxidants 9%
17. Clean Label 9%