Stabilization of fish oil-in-water emulsions with oleosin extracted from canola meal

Journal of Food Science

Volumn 78, Issue 9, 2013, Pages

  Wijesundera, Chakra ^a   Boiteau, Thomas ^a   Xu, Xinqing ^a   Shen, Zhiping ^a   Watkins, Peter ^a   Logan, Amy ^a  

^a CSIRO   (Australia)

Author keywords

Canola meal; Fish oil in water emulsions; Oil bodies; Oleosin; Oxidative stability

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; SCOMBRIDAE;

CASEIN; FISH OIL; OLEOSIN; OMEGA 3 FATTY ACID; VEGETABLE PROTEIN;

ANIMAL; ARTICLE; BRASSICA RAPA; CANOLA MEAL; CHEMISTRY; EMULSION; FISH OIL-IN-WATER EMULSIONS; FOOD HANDLING; ISOLATION AND PURIFICATION; LIPID METABOLISM; METHODOLOGY; OIL BODIES; OXIDATIVE STABILITY; OXIDATIVE STRESS; PARTICLE SIZE; PH; TUNA;

CANOLA MEAL; FISH OIL-IN-WATER EMULSIONS; OIL BODIES; OLEOSIN; OXIDATIVE STABILITY;

ANIMALS; BRASSICA RAPA; CASEINS; EMULSIONS; FATTY ACIDS, OMEGA-3; FISH OILS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; OXIDATIVE STRESS; PARTICLE SIZE; PLANT PROTEINS; TUNA;

EID: 84883759556     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12177     Document Type: Article

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