Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

  1. Yesiltas, B.
  2. Soria Caindec, A.M.
  3. García-Moreno, P.J.
  4. Echers, S.G.
  5. Olsen, T.H.
  6. Jones, N.C.
  7. Hoffmann, S.V.
  8. Marcatili, P.
  9. Overgaard, M.T.
  10. Hansen, E.B.
  11. Jacobsen, C.
Revista:
Colloids and Surfaces A: Physicochemical and Engineering Aspects

ISSN: 1873-4359,  0927-7757

Ano de publicación: 2023

Volume: 663

Tipo: Artigo

DOI: 10.1016/J.COLSURFA.2023.131069 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus