Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 5, 2014, Pages 1142-1152

  García Moreno, Pedro J ^a   Horn, Anna Frisenfeldt ^c   Jacobsen, Charlotte ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c AarhusKarlshamn AB   (Sweden)

Author keywords

antioxidant activity; casein; fish oil in water emulsion; lipid oxidation; phospholipids

Indexed keywords

ANTI-OXIDANT ACTIVITIES; LIPID OXIDATION; NEGATIVE ZETA POTENTIALS; OIL-IN-WATER EMULSIONS; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; SCAVENGING ACTIVITIES; VOLATILE OXIDATION PRODUCTS; FISH OIL;

CASEIN; EMULSIONS; LECITHIN; OXIDATION; OXIDATION RESISTANCE; PHOSPHOLIPIDS; ANTIOXIDANTS; FISH; OIL SHALE;

EMULSIFICATION;

ANTIOXIDANT; CASEIN; FISH OIL; PHOSPHOLIPID; WATER;

ARTICLE; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; CASEINS; EMULSIONS; FISH OILS; OXIDATION-REDUCTION; PHOSPHOLIPIDS; WATER;

EID: 84893660736     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405073x     Document Type: Article

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