Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

2008 ◽  
Vol 56 (14) ◽  
pp. 5926-5931 ◽  
Author(s):  
Marly S. Katsuda ◽  
D. J. McClements ◽  
Lucia H. S. Miglioranza ◽  
Eric A. Decker
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Oil In Water ◽  
Β Lactoglobulin

Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH

2013 ◽  
Vol 141 (1) ◽  
pp. 574-581 ◽  
Author(s):  
Anna Frisenfeldt Horn ◽  
Tune Wulff ◽  
Nina Skall Nielsen ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Oil In Water ◽  
Β Lactoglobulin

Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

2013 ◽  
Vol 61 (8) ◽  
pp. 1954-1967 ◽  
Author(s):  
Pui Yeu Phoon ◽  
Ganesan Narsimhan ◽  
Maria Fernanda San Martin-Gonzalez
Keyword(s):  
Thermal Behavior ◽  
Oxidative Stability ◽  
Menhaden Oil ◽  
Oil In Water ◽  
Β Lactoglobulin

scholarly journals Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

2017 ◽  
Vol 119 (11) ◽  
pp. 1600484 ◽  
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Sodium Alginate ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

2021 ◽  
Vol 341 ◽  
pp. 128141
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Alyssa M. Soria Caindec ◽  
Grethe Hyldig ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
High Fat ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

2004 ◽  
Vol 52 (14) ◽  
pp. 4558-4564 ◽  
Author(s):  
Habibollah Faraji ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Continuous Phase ◽  
Oil In Water ◽  
Phase Protein

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

2013 ◽  
Vol 115 (8) ◽  
pp. 874-889 ◽  
Author(s):  
Nina Skall Nielsen ◽  
Anna Frisenfeldt Horn ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Oil In Water

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe

2017 ◽  
Vol 237 ◽  
pp. 1048-1057 ◽  
Author(s):  
Sakhi Ghelichi ◽  
Ann-Dorit Moltke Sørensen ◽  
Pedro J. García-Moreno ◽  
Mona Hajfathalian ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Enzymatic Hydrolysates ◽  
Common Carp Cyprinus Carpio ◽  
Oil In Water ◽  
Carp Cyprinus Carpio

Influence of Casein–Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions

2014 ◽  
Vol 62 (5) ◽  
pp. 1142-1152 ◽  
Author(s):  
Pedro J. García-Moreno ◽  
Anna Frisenfeldt Horn ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Oil In Water
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