Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: Potential ω-3 fatty acid delivery systems (Part B)

Journal of Food Science

Volumn 69, Issue 5, 2004, Pages

  Djordjevic, D ^a   McClements, D J ^a   Decker, E A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Algal oil; Lipid oxidation; Menhaden oil; Omega 3 fatty acids; Whey protein isolate

Indexed keywords

ALGAE;

EID: 3142635060     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb10697.x     Document Type: Article

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