Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

Published 2016 View Full Article

Authors

Keywords

Oil-in-water emulsion, Xanthan, Enzyme-modified guar, Lipid oxidation, Whey protein, Viscosity, Particle size, Hydroperoxide, TBARS, Hexanal

Journal

FOOD CHEMISTRY

Volume 212, Issue -, Pages 332-340

Publisher

Elsevier BV

Online

2016-06-02

DOI

10.1016/j.foodchem.2016.05.187

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