Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions

Food Chemistry

Volumn 264, Issue , 2018, Pages 233-240

  Li, Jingbo ^a   Pedersen, Jacob Nedergaard ^a   Anankanbil, Sampson ^a   Guo, Zheng ^a  

^a AARHUS UNIVERSITY   (Denmark)

Author keywords

Emulsions; Fish oil; Lipid oxidation; Rapeseed; Stability; Zeta potential

Indexed keywords

ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; FISH; OILSEEDS; ZETA POTENTIAL;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; EMULSION STABILITY; FISH OIL; LIPID OXIDATION; PROCESSING CONDITION; RAPESEED; SOY LECITHIN;

LECITHIN;

FISH OIL; HEXANAL; HYDROXYL RADICAL; LINOLEIC ACID; LIPID HYDROPEROXIDE; OLEIC ACID; PHENOL DERIVATIVE; PHOSPHATIDYLCHOLINE; QUERCETIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER OIL CREAM;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; EMULSION; FATTY ACID ANALYSIS; FOAMING; IN VITRO STUDY; LIPID COMPOSITION; LIPID OXIDATION; PARTICLE SIZE; PH; RAPESEED; VISCOSITY; ZETA POTENTIAL;

EID: 85046825916     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.053     Document Type: Article

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