Emulsification and oxidation stabilities of DAG‐rich algae oil‐in‐water emulsions prepared with the selected emulsifiers
Author:
Affiliation:
1. Department of Food and NutritionDaegu University Gyeonsan‐si Gyeongsangbukdo Republic of Korea
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10037
Reference31 articles.
1. Manufacturing Process of Diacylglycerol Oil
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5. Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil
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