Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids.

This work is a contribution to the development of functional foods. It has been demonstrated that it is possible to obtain a stable nanoemulgel-based food matrix containing fibre and omega-3 fatty acids. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.