Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stabilityoffers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e. g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e. g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i. e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e. g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stabilityCovers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestionServes as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability | Omega-3 Delivery Systems by Pedro J. García-moreno, Paperback | Indigo Chapters