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title:(Effect AND of AND emulsifier AND type AND iron AND and AND pH AND on AND the AND oxidative AND stability AND of AND 5% AND fish AND oil-in-water AND emulsions)

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1 Conference paper

Effect of emulsifier type, iron and pH on the oxidative stability of 5% fish oil-in-water emulsions

Year: 2009

Language: English

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2 Journal article

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil‐in‐water emulsions

The effect of using different emulsifiers on lipid oxidation in 5% w/w fish oil‐in‐water emulsions was investigated. Emulsifiers included two of milk protein origin (whey protein isolate (Whey) or sodium caseinate (Cas)), soy lecithin (Lec) or emulsifiers high in milk phospholipid (20 or 75

Year: 2013

Language: English

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