Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH

European Journal of Lipid Science and Technology

Volumn 113, Issue 10, 2011, Pages 1243-1257

  Horn, Anna Frisenfeldt ^a   Nielsen, Nina Skall ^a   Andersen, Ulf ^b   Søgaard, Louise Helene ^a   Horsewell, Andy ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Delivery system; Lipid oxidation; N 3 PUFA; Phospholipids; Proteins

Indexed keywords

EID: 80054103041     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100070     Document Type: Article

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