Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes

2010 ◽  
Vol 58 (13) ◽  
pp. 8093-8099 ◽  
Author(s):  
Venkateshwarlu Gudipati ◽  
Sandra Sandra ◽  
David Julian McClements ◽  
Eric Andrew Decker
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
In Vitro Digestibility ◽  
Oil In Water

scholarly journals Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

2017 ◽  
Vol 8 (4) ◽  
pp. 1547-1557 ◽  
Author(s):  
Jennifer Borreani ◽  
María Espert ◽  
Ana Salvador ◽  
Teresa Sanz ◽  
Amparo Quiles ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
In Vitro Digestion ◽  
Cellulose Ether ◽  
Cellulose Ethers ◽  
Lipid Digestion ◽  
Oil In Water ◽  
Stability Structure

Cellulose ether emulsions have good physical and oxidative stability and can delay in vitro lipid digestion. HMC emulsions inhibit lipolysis more than others and could enhance gastric fullness and satiety.

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

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

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

2014 ◽  
Vol 62 (5) ◽  
pp. 1142-1152 ◽  
Author(s):  
Pedro J. García-Moreno ◽  
Anna Frisenfeldt Horn ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Oil In Water
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