TY  - JOUR 
AU  - Ruiz Álvarez, José María
AU  - Castillo Santaella, Teresa del
AU  - Maldonado Valderrama, Julia
AU  - Guadix Escobar, Antonio María
AU  - Guadix Escobar, Emilia María
AU  - García Moreno, Pedro Jesús
PY  - 2022
UR  - http://hdl.handle.net/10481/70938
AB  - This work investigates the influence of the interfacial properties of whey protein (WPH) and blue whiting protein (BPH) hydrolysates on the physical stability of fish oil-in-water emulsions stabilized with these hydrolysates at pH 2 or 8. Measurements...
LA  - eng
PB  - Elsevier
KW  - Fish oil-in-water emulsions
KW  - Protein hydrolysates
KW  - Emulsifier peptides
KW  - Interfacial tension
KW  - Interfacial dilatational rheology
KW  - Physical stability
TI  - pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions
DO  - 10.1016/j.foodhyd.2021.107075
ER  -