Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil‐in‐water emulsions

Keyphrases

• Oxidative Stability 100%
• Emulsion 100%
• Emulsifier 100%
• Emulsifier Type 100%
• Emulsifier Concentration 30%
• Lipid Peroxidation 20%
• Iron Content 20%
• Milk Protein 20%
• High Content 10%
• Particle Size 10%
• Phospholipids 10%
• Physical Parameters 10%
• Physical Condition 10%
• Protein-based 10%
• Milk 10%
• Whey 10%
• Zeta Potential 10%
• Milk Beverages 10%
• Food Emulsions 10%
• Secondary Oxidation Products 10%
• Primary Oxidation Products 10%
• Sodium Caseinate 10%
• Physical Stability 10%
• High Lipid Content 10%
• Parameter Stability 10%
• Complex Foods 10%
• Milk Phospholipids 10%
• Soy Lecithin 10%
• Whey Protein Isolate 10%

Food Science

• Milk Protein 100%
• Phospholipids 100%
• Food Emulsion 50%
• Soybean 50%
• Sodium 50%
• Lecithin 50%