Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.

Hu, Min

Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. [electronic resource] - Journal of agricultural and food chemistry Feb 2003 - 1435-9 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

0021-8561

10.1021/jf0203794 doi


Drug Stability
Emulsions--chemistry
Excipients--pharmacology
Fish Oils--chemistry
Hydrogen-Ion Concentration
Isoelectric Point
Lactalbumin--pharmacology
Lactoglobulins--pharmacology
Lipid Peroxidation
Milk Proteins--chemistry
Oxidation-Reduction
Water
Whey Proteins