Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

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Title
Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 314-322
Publisher
Elsevier BV
Online
2017-06-23
DOI
10.1016/j.foodchem.2017.06.096

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