Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions
作者： Pedro J. García-Moreno , Anna Frisenfeldt Horn , Charlotte Jacobsen
DOI: 10.1021/JF405073X
关键词: Emulsion 、 Lipid oxidation 、 Casein 、 Phospholipid 、 Metal chelating activity 、 Peroxide value 、 Chromatography 、 Chemistry 、 Phosphatidylcholine 、 Lecithin
摘要: … , lipid oxidation of these highly unsaturated fatty acids must be … combinations of casein and egg yolk lecithin. The authors … , it may be stated that employing a combination of soybean …
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