INGENIERÍA QUÍMICA
Departamento
Aarhus University
Århus, DinamarcaPublicaciones en colaboración con investigadores/as de Aarhus University (9)
2023
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Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 663
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The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions
Colloids and Interfaces, Vol. 7, Núm. 3
2022
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Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions
Food Chemistry, Vol. 385
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Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing
Food Chemistry, Vol. 390
2021
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Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
Food Chemistry, Vol. 341
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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
Food Hydrocolloids, Vol. 115
2019
2018
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Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions
Food Chemistry, Vol. 255, pp. 290-299
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Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 47, pp. 12512-12520