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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Principais autores:	Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, Emilia M. Guadix
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2020-05-01
Series:	Foods
Assuntos:	emulsifying properties statistical modelling optimization protein emulsifiers physical stability oxidative stability
Acceso en liña:	https://www.mdpi.com/2304-8158/9/5/636
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