TY  - JOUR 
AU  - Padial Domínguez, Marta
AU  - Espejo Carpio, Francisco Javier
AU  - Pérez Gálvez, Antonio Raúl
AU  - Guadix Escobar, Antonio María
AU  - Guadix Escobar, Emilia María
PY  - 2020
UR  - http://hdl.handle.net/10481/63105
AB  - The incorporation of lipid ingredients into food matrices presents a main drawback—their
susceptibility to oxidation—which is associated with the loss of nutritional properties and the
generation of undesirable flavors and odors. Oil-in-water...
LA  - eng
PB  - MDPI
KW  - Emulsifying properties
KW  - Statistical modelling
KW  - Optimization
KW  - Protein emulsifiers
KW  - Physical stability
KW  - Oxidative stability
TI  - Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions
DO  - 10.3390/foods9050636
ER  -