Effects of emulsifier type on physical and oxidative stabilities of algae oil‐in‐water emulsions
Author:
Affiliation:
1. Department of Food and Nutrition Daegu University 201 Daegudae‐ro, Gyeonsan‐si Gyeongsangbukdo 38453 Korea
Funder
National Research Foundation of Korea
Ministry of Education
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13981
Reference28 articles.
1. Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation
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3. Lipid oxidation in food emulsions
4. Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins
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