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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

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