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Water in Oil Emulsions: A New System for Assembling Water-soluble Chlorophyll-binding Proteins with Hydrophobic Pigments
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Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions

Jingbo Li1, Jacob Nedergaard Pedersen1, Sampson Anankanbil1

  • 1Department of Engineering, Faculty of Science and Technology, Aarhus University, Gustav Wieds Vej 10B, Building 3141, Room 1.28, 8000 Aarhus C, Denmark.

Food Chemistry
|June 2, 2018
PubMed

Keywords:
EmulsionsFish oilLipid oxidationRapeseedStabilityZeta-potential

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