Creaming and oxidative stability of fish oil-in-water...

Food Chemistry 2018 / 01 Vol. 239

Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

Owens, Cory, Griffin, Kristen, Khouryieh, Hanna, Williams, Kevin
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Volume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.06.096
Date:
January, 2018
File:
PDF, 1.58 MB
english, 2018
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