Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 868-878

  Taherian, Ali R ^a   Britten, Michel ^a   Sabik, Hassan ^a   Fustier, Patrick ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Beverage emulsions; Fish gelatin; Lipid oxidation; Physical separation; Rheology; Whey protein isolate

Indexed keywords

CITRUS;

EID: 79952536802     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.007     Document Type: Article

References (56)

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