Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch-Reference-Cited by-同舟云学术

Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

Published:2023-08 Issue: Volume:417 Page:135923
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Delfanian Mojtaba,Yesiltas Betül,Moltke Sørensen Ann-Dorit,Ali Sahari Mohammad,Barzegar Mohsen,Ahmadi Gavlighi Hassan,Jacobsen Charlotte

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

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