Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids

By Patricia Zimet, D. Rosenberg, Y. Livney. 2011

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Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, background): “These systems proved to have a good colloidal stability and to preserve the effect of their functional ingredient up to 37 days at 4 C Zimet et al. (2011) Table 1 continued S. no.”