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Items: 3

1.

Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions.

García-Moreno PJ, Frisenfeldt Horn A, Jacobsen C.

J Agric Food Chem. 2014 Feb 5;62(5):1142-52. doi: 10.1021/jf405073x. Epub 2014 Jan 28.

PMID:
24437721
2.

Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH.

Horn AF, Wulff T, Nielsen NS, Jacobsen C.

Food Chem. 2013 Nov 1;141(1):574-81. doi: 10.1016/j.foodchem.2013.02.065. Epub 2013 Mar 4.

PMID:
23768396
3.

The choice of homogenisation equipment affects lipid oxidation in emulsions.

Horn AF, Nielsen NS, Jensen LS, Horsewell A, Jacobsen C.

Food Chem. 2012 Sep 15;134(2):803-10. doi: 10.1016/j.foodchem.2012.02.184. Epub 2012 Mar 7.

PMID:
23107694

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