Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions

Published 2016 View Full Article

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Title
Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions
Authors
Keywords
Fish oil, Whey protein isolate, Nanoemulsion, Sonication, pH, Gas chromatography
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 801-811
Publisher
Elsevier BV
Online
2016-07-10
DOI
10.1016/j.foodhyd.2016.07.011

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