Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

European Journal of Lipid Science and Technology

Volumn 115, Issue 8, 2013, Pages 874-889

  Nielsen, Nina Skall ^a   Horn, Anna Frisenfeldt ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Lipid oxidation; Milk proteins; Phospholipids; Volatile oxidation products; Zeta potential

Indexed keywords

EID: 84881520000     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200303     Document Type: Article

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