Article

Lane, KE, Li, Weili, Smith, C and Derbyshire, E (2016) The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products. Journal of Functional Foods, 23. pp. 306-314. ISSN 1756-4646

Lane, KE, Li, W, Smith, C and Derbyshire, E (2014) The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 49 (5). pp. 1264-1271. ISSN 0950-5423

Conference or Workshop Item

Lane, KE and Derbyshire, E (2014) Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability – a randomised crossover trial. In: Proceedings of the Nutrition Society , 73 (OCE2). (Irish Section Meeting: Changing Dietary Behaviour: Physiology Through to Practice, 18th –20th June 2014).

Lane, KE and Derbyshire, E (2013) Functional foods enriched with an omega-3 nanoemulsion – potential to improve the long-term health of vegetarians? In: Proceedings of the Nutrition Society , 72 (OCE4). (Summer Meeting: Nutrition and healthy ageing, 15th - 18th July 2013).