scholarly journals Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

2019 ◽  
Vol 276 ◽  
pp. 110-118 ◽  
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Casimir C. Akoh ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water

scholarly journals Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

2017 ◽  
Vol 119 (11) ◽  
pp. 1600484 ◽  
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Sodium Alginate ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

2021 ◽  
Vol 341 ◽  
pp. 128141
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Alyssa M. Soria Caindec ◽  
Grethe Hyldig ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
High Fat ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine

Langmuir ◽  
2020 ◽  
Vol 36 (9) ◽  
pp. 2300-2306
Author(s):  
Betül Yesiltas ◽  
Mika Torkkeli ◽  
László Almásy ◽  
Zoltán Dudás ◽  
Pedro J. García-Moreno ◽  
...  
Keyword(s):  
Fish Oil ◽  
Small Angle ◽  
Small Angle Neutron Scattering ◽  
Sodium Caseinate ◽  
High Fat ◽  
Water Emulsion ◽  
Oil In Water ◽  
Scattering Study ◽  
Neutron Scattering Study ◽  
Oil In Water Emulsion

scholarly journals Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

2018 ◽  
Vol 255 ◽  
pp. 290-299 ◽  
Author(s):  
Betül Yesiltas ◽  
Ann-Dorit Moltke Sørensen ◽  
Pedro J. García-Moreno ◽  
Sampson Anankanbil ◽  
Zheng Guo ◽  
...  
Keyword(s):  
Fish Oil ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water ◽  
Improved Stability

Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

2004 ◽  
Vol 52 (14) ◽  
pp. 4558-4564 ◽  
Author(s):  
Habibollah Faraji ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Continuous Phase ◽  
Oil In Water ◽  
Phase Protein

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

2013 ◽  
Vol 115 (8) ◽  
pp. 874-889 ◽  
Author(s):  
Nina Skall Nielsen ◽  
Anna Frisenfeldt Horn ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Oil In Water

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

2017 ◽  
Vol 237 ◽  
pp. 1048-1057 ◽  
Author(s):  
Sakhi Ghelichi ◽  
Ann-Dorit Moltke Sørensen ◽  
Pedro J. García-Moreno ◽  
Mona Hajfathalian ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Enzymatic Hydrolysates ◽  
Common Carp Cyprinus Carpio ◽  
Oil In Water ◽  
Carp Cyprinus Carpio
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