Hu, Min <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0203794  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Drug Stability<br/>Emulsions--chemistry<br/>Excipients--pharmacology<br/>Fish Oils--chemistry<br/>Hydrogen-Ion Concentration<br/>Isoelectric Point<br/>Lactalbumin--pharmacology<br/>Lactoglobulins--pharmacology<br/>Lipid Peroxidation<br/>Milk Proteins--chemistry<br/>Oxidation-Reduction<br/>Water<br/>Whey Proteins