TY  - JOUR 
AU  - Ospina Quiroga, Jeimmy Lizeth
AU  - García Moreno, Pedro Jesús
AU  - Guadix Escobar, Antonio María
AU  - Guadix Escobar, Emilia María
AU  - Almecija Rodríguez, María Carmen
AU  - Pérez Gálvez, Antonio Raúl
PY  - 2022
UR  - https://hdl.handle.net/10481/76948
AB  - In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM-H), sunflower (SFSM-H), rapeseed (RSM-H) and lupin...
LA  - eng
PB  - MDPI
KW  - Protein hydrolysates
KW  - Antioxidant
KW  - DPPH scavenging activity
KW  - Iron (II)-chelating activity
KW  - O/W emulsion
KW  - Physical stability
KW  - Lipid oxidation
TI  - Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions
DO  - 10.3390/antiox11081612
ER  -