Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Author:

Yesiltas Betül,Sørensen Ann-Dorit Moltke,García-Moreno Pedro J.,Anankanbil Sampson,Guo Zheng,Jacobsen CharlotteORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry Physiol.,1959

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