Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions

Jingbo Li,Jacob Nedergaard Pedersen,Sampson Anankanbil,Zheng Guo

Food Chemistry（2018）

引用 22|浏览3

暂无评分

摘要

•Rapeseed lecithins were examined as emulsifier to deliver fish oil as emulsion.•Emulsions prepared with rapeseed lecithins were more stable than that with soy lecithin.•Rapeseed lecithins showed stronger inhibition to oxidation than soy lecithin & DATEM.

查看译文

关键词

Emulsions,Rapeseed,Lipid oxidation,Fish oil,Stability,Zeta-potential

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要