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Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions: effect of emulsifier type and pH

✍ Scribed by Anna F. Horn; Nina S. Nielsen; Charlotte Jacobsen

Book ID
119835383
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
776 KB
Volume
47
Category
Article
ISSN
0950-5423

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This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh