Evaluation of Bsa and Phycocyanin to Stabilise Chia Oil Nanoemulsions: Influence of Preparation Method and Formulation

Jenifer SantosMercedes JímenezLuis A. Trujillo‐CayadoAlberto Romero2026-03-222026-03-22202410.2139/ssrn.4940749https://doi.org/10.2139/ssrn.4940749https://andeanlibrary.org/handle/123456789/84351enPhycocyaninChromatographyChemistryOil spillBovine serum albuminFood scienceEvaluation of Bsa and Phycocyanin to Stabilise Chia Oil Nanoemulsions: Influence of Preparation Method and Formulationpreprint