Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Documents similaires

• Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein
  par: Marzena Zając, et autres
  Publié: (2024)
• Curcumin delivery based on bovine bone protein hydrolysate–flaxseed gum emulsion carrier: a strategy for stability enhancement and bioaccessibility improvement
  par: Niancheng Hong, et autres
  Publié: (2025)
• Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions
  par: Shengbin Zeng, et autres
  Publié: (2024)
• Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions
  par: Jingjing Xu, et autres
  Publié: (2024)
• Preparation of oil‐in‐water emulsions stabilized by faba bean protein–grape leaf polyphenol conjugates: pH‐, salt‐, heat‐, and freeze–thaw‐stability
  par: Tugba Dursun Capar, et autres
  Publié: (2024)