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Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate.
Antioxidants (Basel). 2023 Mar 21;12(3):762. doi: 10.3390/antiox12030762.
Antioxidants (Basel). 2023.
PMID: 36979010
Free PMC article.
Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions.
Padial-Domínguez M, Espejo-Carpio FJ, Pérez-Gálvez R, Guadix A, Guadix EM.
Padial-Domínguez M, et al.
Foods. 2020 May 15;9(5):636. doi: 10.3390/foods9050636.
Foods. 2020.
PMID: 32429164
Free PMC article.
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Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions.
Padial-Domínguez M, Espejo-Carpio FJ, García-Moreno PJ, Jacobsen C, Guadix EM.
Padial-Domínguez M, et al.
Food Chem. 2020 Nov 1;329:127148. doi: 10.1016/j.foodchem.2020.127148. Epub 2020 May 26.
Food Chem. 2020.
PMID: 32485647
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