Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3779-3784

  Chen, Bingcan ^a   Mcclements, David Julian ^a   Decker, Eric Andrew ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

3 fatty acids; Antioxidants; Emulsion; Lipid oxidation; Menhaden oil; Polysaccharide

Indexed keywords

ANION; FISH OIL; MENHADEN OIL; POLYSACCHARIDE; WATER;

ARTICLE; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION; SURFACE PROPERTY;

ANIONS; EMULSIONS; FISH OILS; OXIDATION-REDUCTION; POLYSACCHARIDES; SURFACE PROPERTIES; WATER;

EID: 77949826153     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9037166     Document Type: Article

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