Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 14, 2008, Pages 5926-5931

  Katsuda, Marly S ^a,c   McClements, D J ^b   Miglioranza, Lucia H S ^a   Decker, Eric A ^b  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

lactoglobulin; Antioxidants; Citrus pectin; Emulsions; Ferulic acid; Lipid oxidation; Omega 3 fatty acids; Sugar beet pectin

Indexed keywords

COPPER; FISH OIL; IRON; LACTOGLOBULIN; PECTIN; WATER;

ARTICLE; BEET; CHEMISTRY; DRUG STABILITY; ELECTRICITY; EMULSION; OXIDATION REDUCTION REACTION;

BETA VULGARIS; COPPER; DRUG STABILITY; ELECTROSTATICS; EMULSIONS; FISH OILS; IRON; LACTOGLOBULINS; OXIDATION-REDUCTION; PECTINS; WATER;

BETA VULGARIS SUBSP. VULGARIS; CITRUS;

EID: 49049117819     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800574s     Document Type: Article

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