Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products

European Journal of Lipid Science and Technology

Volumn 112, Issue 7, 2010, Pages 791-801

  Delgado Pando, Gonzalo ^a   Cofrades, Susana ^a   Ruiz Capillas, Claudia ^a   Solas, María Teresa ^b   Jiménez Colmenero, Francisco ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Fatty acid profile; Healthier oil combinations; Microstructure; Oil in water emulsion; Physicochemical properties

Indexed keywords

GLYCINE MAX;

EID: 77956893715     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200900234     Document Type: Article

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