Optimization of an omega-3 nanoemulsion and its application in the development of a protein dessert: Evaluation of quality parameters and sensory profile

Omega-3 fatty acid deficiency, especially in young populations, is associated with impaired cognitive and motor functions and an increased risk of chronic diseases. In this context, the present study aimed to develop a flan-like dessert based on a protein matrix enriched with an omega-3 nanoemulsion...

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Autores principales:	Reynaldo J. Silva-Paz, Maricarmen P. Arteaga-Reyes, Jose N. Jimenez-Bustamante, Percy B. Sulca-Martinez, Thalia Alexandra Rivera-Ashqui, Amparo Eccoña Sota, Elza Berta Aguirre-Vargas, Nicodemo C. Jamanca-Gonzales
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2026
Materias:	omega-3 fatty acids nanoemulsions whey protein isolate functional foods soy lecithin Tween 80 particle size zeta potential gel rheology sensory acceptability skin conductance omega-3 deficiency Proteins in Food Systems Microencapsulation and Drying Processes Food Nutrient Composition and Product Development
Acceso en línea:	Enlace permanente (DOI o Handle) Ver en el sistema de origen Registro tomado de OpenAlex, que lo atribuye a la UPeU. Aún no está en el CRIS de la universidad.
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