Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship be...

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Detalles Bibliográficos
Autores principales: Gao, Zhihui, Ji, Zhongyan, Wang, Leixi, Deng, Qianchun, Quek, Siew Young, Liu, Liang, Dong, Xuyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048168/
https://www.ncbi.nlm.nih.gov/pubmed/36981213
http://dx.doi.org/10.3390/foods12061287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048168/
https://www.ncbi.nlm.nih.gov/pubmed/36981213
http://dx.doi.org/10.3390/foods12061287

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