piOmega-3 Delivery Systems Production, Physical Characterization and Oxidative Stability ioffers 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. p pLong chain omega-3 polyunsaturated fatty acids PUFA present numerous health benefits however, the consumption of natural products rich in omega-3 P