Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

    Betül Yesiltas, Division of Food Technology, National Food Institute, Technical University of Denmark, Ann-Dorit Moltke Sørensen, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark, DanmarkPedro J. Garcia-Moreno, Division of Food Technology, National Food Institute, Technical University of Denmark,
  • Sampson Anankanbil
  • Zheng Guo
  • Charlotte Jacobsen, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark, Danmark
OriginalsprogEngelsk
TidsskriftFood Chemistry
Vol/bind255
Sider (fra-til)290-299
Antal sider10
ISSN0308-8146
DOI
StatusUdgivet - 30 jul. 2018

Se relationer på Aarhus Universitet Citationsformater

ID: 121751716