Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O<sub>1</sub>/W/O<sub>2</sub>) Stabilized with Whey Protein Hydrolysate
This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O<sub>1</sub>/W/O<sub>2</sub>), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2023-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |