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Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions
Journal of Agricultural and Food Chemistry
◽
10.1021/jf405073x
◽
2014
◽
Vol 62
(5)
◽
pp. 1142-1152
◽
Cited By ~ 38
Author(s):
Pedro J. García-Moreno
◽
Anna Frisenfeldt Horn
◽
Charlotte Jacobsen
Keyword(s):
Fish Oil
◽
Oxidative Stability
◽
Oil In Water
Download Full-text
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◽
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Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions
Journal of Agricultural and Food Chemistry
◽
10.1021/jf035346i
◽
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◽
Vol 52
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◽
pp. 4558-4564
◽
Cited By ~ 168
Author(s):
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◽
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◽
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Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions
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◽
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◽
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Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe
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◽
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◽
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Effect of Essential Oil and Aqueous Extract of Ginger (Zingiber Officinale) on Oxidative Stability of Fish oil-in-Water Emulsion
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◽
10.4172/2157-7110.1000412
◽
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◽
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◽
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◽
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◽
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◽
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Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH
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10.1016/j.foodchem.2017.06.096
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◽
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◽
pp. 314-322
◽
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◽
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Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH
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◽
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◽
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◽
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Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers
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10.1016/j.foodres.2018.06.007
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