Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O(1)/W/O(2)) Stabilized with Whey Protein Hydrolysate

This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O(1)/W/O(2)), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 w/...

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Detalles Bibliográficos
Autores principales: Padial-Domínguez, Marta, García-Moreno, Pedro J., González-Beneded, Rubén, Guadix, Antonio, Guadix, Emilia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10044726/
https://www.ncbi.nlm.nih.gov/pubmed/36979010
http://dx.doi.org/10.3390/antiox12030762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10044726/
https://www.ncbi.nlm.nih.gov/pubmed/36979010
http://dx.doi.org/10.3390/antiox12030762

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