Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations

This study aims to investigate the influence of casein and octenyl succinic anhydride modified starch (OSAS) combinations on the physical and oxidative stability of fish oil-in-water emulsions. The interaction between casein and OSAS was manifested in changes in protein structure and hydrogen-bondin...

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Detalles Bibliográficos
Autores principales: Yang, Liu, Qin, Xiaoli, Kan, Jianquan, Liu, Xiong, Zhong, Jinfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6669503/
https://www.ncbi.nlm.nih.gov/pubmed/31315272
http://dx.doi.org/10.3390/nano9071018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6669503/
https://www.ncbi.nlm.nih.gov/pubmed/31315272
http://dx.doi.org/10.3390/nano9071018

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