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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, Emilia M. Guadix
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2020-05-01
Schriftenreihe:	Foods
Schlagworte:	emulsifying properties statistical modelling optimization protein emulsifiers physical stability oxidative stability
Online-Zugang:	https://www.mdpi.com/2304-8158/9/5/636
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