Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions

Published 2020 View Full Article

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Title
Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions
Authors
Keywords
Polysaccharides, Enteromorpha prolifra, Fish oil emulsion, Physical stability, Oxidative stability
Journal
FOOD CHEMISTRY
Volume 322, Issue -, Pages 126774
Publisher
Elsevier BV
Online
2020-04-10
DOI
10.1016/j.foodchem.2020.126774

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