[1. J. L. Burguera and M. Burguera, Analytical applications of emulsions and microemulsions, Talanta96 (2012) 11–20; https://doi.org/10.1016/j.talanta.2012.01.03010.1016/j.talanta.2012.01.030]Search in Google Scholar
[2. A. H. Saberi, Y. Fang and D. J. McClements, Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification, J. Colloid Interface Sci.391 (2013) 95–102; https://doi.org/10.1016/j.jcis.2012.08.06910.1016/j.jcis.2012.08.069]Search in Google Scholar
[3. D. T. Piorkowski and D. J. McClements, Beverage emulsions: Recent developments in formulation, production, and applications, Food Hydrocoll.42 (2014) 5–41; https://doi.org/10.1016/j.food-hyd.2013.07.00910.1016/j.foodhyd.2013.07.009]Search in Google Scholar
[4. D. J. McClements and Y. Li, Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components, Adv. Colloid Interface Sci.159 (2010) 213–228; https://doi.org/10.1016/j.cis.2010.06.01010.1016/j.cis.2010.06.010]Search in Google Scholar
[5. P. Karthik and C. Anandharamakrishnan, Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers, J. Food Eng.187 (2016) 92–105; https://doi.org/10.1016/j.jfoodeng.2016.05.00310.1016/j.jfoodeng.2016.05.003]Search in Google Scholar
[6. I. A. Nehdi, Characteristics and composition of Washingtonia filifera (Linden ex André) H. Wendl. seed and seed oil, Food Chem.126 (2011) 197–202; https://doi.org/10.1016/j.food-chem.2010.10.09910.1016/j.foodchem.2010.10.099]Search in Google Scholar
[7. R. Rutckeviski, F. H. Xavier-Jr, A. R. V. Morais, E. N. Alencar, L. A. Machado, J. Genre, A. Gondim and E. S. T. Egito, Thermo-oxidative stability evaluation of Bullfrog (Rana catesbeiana Shaw) oil, Molecules22 (2017) 606; https://doi.org/10.3390/molecules2204060610.3390/molecules22040606]Search in Google Scholar
[8. J. R. Nelson, O. Wani, H. T. May and M. Budoff, Potential benefits of eicosapentaenoic acid on atherosclerotic plaques, Vascul. Pharmacol.91 (2017) 1–9; https://doi.org/10.1016/j.vph.2017.02.00410.1016/j.vph.2017.02.004]Search in Google Scholar
[9. D. S. Kelley, Modulation of human immune and inflammatory responses by dietary fatty acids, Nutrition17 (2001) 669–673; https://doi.org/10.1016/S0899-9007(01)00576-710.1016/S0899-9007(01)00576-7]Search in Google Scholar
[10. E. Kurtys, U. L. M. Eisel, J. M. Verkuyl, L. M. Broersen, R. A. J. O. Dierckx and E. F. J. Vries, The combination of vitamins and omega-3 fatty acids has an enhanced anti-inflammatory effect on microglia, Neurochem. Int.99 (2016) 206–214; https://doi.org/10.1016/j.neuint.2016.07.00810.1016/j.neuint.2016.07.00827465516]Search in Google Scholar
[11. A. M. Eltweri, A. L. Thomas, M. Metcalfe, P. C. Calder, A. R. Dennison and D. J. Bowrey, Potential applications of fish oils rich in omega-3 polyunsaturated fatty acids in the management of gastrointestinal cancer, Clin. Nutr.36 (2017) 65–78; https://doi.org/10.1016/j.clnu.2016.01.00710.1016/j.clnu.2016.01.00726833289]Search in Google Scholar
[12. E. N. Alencar, F. H. Xavier-Jr, A. R. V. Morais, T. R. F. Dantas, N. Dantas-Santos, L. M. Verissimo, V. L. G. Rehder, G. M. Chaves, A. G. Oliveira and E. S. T. Egito, Chemical characterization and antimicrobial activity evaluation of natural oil nanostructured emulsions, J. Nanosci. Nanotechnol.15 (2015) 880–888; https://doi.org/10.1166/jnn.2015.918710.1166/jnn.2015.918726328453]Search in Google Scholar
[13. L. Amaral-Machado, F. H. Xavier-Jr, R. Rutckeviski, A. R. V. Morais, E. N. Alencar, T. R. F. Dantas, A. K. M. Cruz, J. Genre, A. A. Silva-Jr, M. F. F. Pedrosa, H. A. O. Rocha and E. S. T. Egito, New trends on antineoplastic therapy research: Bullfrog (Rana catesbeiana Shaw) oil nanostructured systems, Molecules21 (2016) 585; https://doi.org/10.3390/molecules2105058510.3390/molecules21050585]Search in Google Scholar
[14. D. J. McClements and E. A. Decker, Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems, J. Food Sci.65 (2000) 1270–1282; https://doi.org/10.1111/j.1365-2621.2000.tb10596.x10.1111/j.1365-2621.2000.tb10596.x]Search in Google Scholar
[15. ‘Stability testing of active pharmaceutical ingredients and finished pharmaceutical products’, in 953, ed. by World_Health_Organization, 2009, pp. 1–53; http://apps.who.int/medicinedocs/documents/s19133en/s19133en.pdf; last access date June 12, 2018.]Search in Google Scholar
[16. F. H. Xavier-Jr, K. G. H. Silva, I. E. G. Farias, A. R. V. Morais, E. N. Alencar, I. B. Araujo, A. G. Oliveira and E. S. T. Egito, Prospective study for the development of emulsion systems containing natural oil products, J. Drug Deliv. Sci. Technol.22 (2012) 367–372; https://doi.org/10.1016/S1773-2247(12)50061-410.1016/S1773-2247(12)50061-4]Search in Google Scholar
[17. C. Jacobsen, M. B. Let, N. S. Nielsen and A. S. Meyer, Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation, Trends Food Sci. Technol.19 (2008) 76–93; https://doi.org/10.1016/j.tifs.2007.08.00110.1016/j.tifs.2007.08.001]Search in Google Scholar
[18. C. C. Berton-Carabin, M.-H. Ropers and C. Genot, Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer, Compr. Rev. Food Sci. Food Saf.13 (2014) 945–977; https://doi.org/10.1111/1541-4337.1209710.1111/1541-4337.12097]Search in Google Scholar
[19. M. Golding and T. J. Wooster, The influence of emulsion structure and stability on lipid digestion, Curr. Opin. Colloid Interface Sci.15 (2010) 90–101; https://doi.org/10.1016/j.cocis.2009.11.00610.1016/j.cocis.2009.11.006]Search in Google Scholar
[20. R. C. Rowe, Handbook of Pharmaceutical Excipients, Pharmaceutical Press, London 2012; ISBN 978 1 58212 135 2 (USA)]Search in Google Scholar
[21. V. Krstonošić, L. Dokić, P. Dokić and T. Dapčević, Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate, Food Hydrocoll.23 (2009) 2212–2218; https://doi.org/10.1016/j.foodhyd.2009.05.00310.1016/j.foodhyd.2009.05.003]Search in Google Scholar
[22. K. Shimada, H. Muta, Y. Nakamura, H. Okada, K. Matsuo, S. Yoshioka, T. Matsudaira and T. Nakamura, Iron-binding property and antioxidative activity of xanthan on the autoxidation of soybean oil in emulsion, J. Agric. Food Chem.42 (1994) 1607–1611; https://doi.org/10.1021/jf00044a00410.1021/jf00044a004]Search in Google Scholar
[23. M. Hatzopoulos, C. James, S. Rogers, I. Grillo, P. Dowding and J. Eastoe, Effects of small ionic amphiphilic additives on reverse microemulsion morphology, J. Colloid Interface Sci.421 (2014) 56–63; https://doi.org/10.1016/j.jcis.2014.01.02410.1016/j.jcis.2014.01.02424594032]Search in Google Scholar
[24. J. Marcus, S. Wolfrum, D. Touraud and W. Kunz, Influence of high intensity sweeteners and sugar alcohols on a beverage microemulsion, J. Colloid Interface Sci.460 (2015) 105–112; https://doi.org/10.1016/j.jcis.2015.08.03610.1016/j.jcis.2015.08.03626319326]Search in Google Scholar
[25. T. N. Barradas, V. E. B. Campos, J. P. Senna, C. S. C. Coutinho, B. S. Tebaldi, K. G. d. H. Silva and C. R. E. Mansur, Development and characterization of promising o/w nanoemulsions containing sweet fennel essential oil and non-ionic sufactants, Colloids Surf. A Physicochem. Eng. Asp.480 (2015) 214–221; https://doi.org/10.1016/j.colsurfa.2014.12.00110.1016/j.colsurfa.2014.12.001]Search in Google Scholar
[26. M. I. G. Rosas, J. M. Castro, L. A. O. Martínez, L. S. Trujillo and O. M. Belloso, Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils, Food Hydrocoll.52 (2016) 438–446; https://doi.org/10.1016/j.foodhyd.2015.07.01710.1016/j.foodhyd.2015.07.017]Search in Google Scholar
[27. S. Mayer, J. Weiss and D. J. McClements, Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: Lipid digestion and bioaccessibility of low-energy nanoemulsions, J. Colloid Interface Sci.404 (2013) 215–222; https://doi.org/10.1016/j.jcis.2013.04.04810.1016/j.jcis.2013.04.04823721832]Search in Google Scholar
[28. C. Arancibia, N. Riquelme, R. Zúñiga and S. Matiacevich, Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions, Innov. Food Sci. Emerg. Technol.44 (2017) 8–166; https://doi.org/10.1016/j.ifset.2017.06.00910.1016/j.ifset.2017.06.009]Search in Google Scholar
[29. C. Poyato, I. Navarro-Blasco, M. I. Calvo, R. Y. Cavero, I. Astiasarán and D. Ansorena, Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity, Food Res. Int.51 (2013) 132–140; https://doi.org/10.1016/j.foodres.2012.11.03210.1016/j.foodres.2012.11.032]Search in Google Scholar
[30. D. S. Gerding, B. D. Oomah, F. Acevedo, E. Morales, M. Bustamante, C. Shene and M. Rubilar, High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability, Food Chem.199 (2016) 463–470; https://doi.org/10.1016/j.foodchem.2015.12.00410.1016/j.foodchem.2015.12.00426775996]Search in Google Scholar