Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion

How to maintain the physicochemical stability of oil emulsion has been one of the major challenges in food industry. Previously we reported the demulsification effects of catalase in the fish oil emulsion. In comparison, the influences of other two metal ion-containing oxidoreductases, horseradish p...

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Detalles Bibliográficos
Autores principales: Ke, Lijing, Tan, Ying, Xu, Yang, Gao, Guanzhen, Wang, Huiqin, Luo, Sihao, Zhou, Jianwu, Wang, Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9226006/
https://www.ncbi.nlm.nih.gov/pubmed/35739194
http://dx.doi.org/10.1038/s41538-022-00146-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9226006/
https://www.ncbi.nlm.nih.gov/pubmed/35739194
http://dx.doi.org/10.1038/s41538-022-00146-2

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