Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

Mojtaba Delfanian, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

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Food Science