Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions

The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compoun...

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Detalles Bibliográficos
Autores principales: Padial-Domínguez, Marta, Espejo-Carpio, F. Javier, Pérez-Gálvez, Raúl, Guadix, Antonio, Guadix, Emilia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278789/
https://www.ncbi.nlm.nih.gov/pubmed/32429164
http://dx.doi.org/10.3390/foods9050636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278789/
https://www.ncbi.nlm.nih.gov/pubmed/32429164
http://dx.doi.org/10.3390/foods9050636

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