TY  - JOUR 
AU  - Padial Domínguez, Marta
AU  - García Moreno, Pedro Jesús
AU  - González-Beneded, Rubén
AU  - Guadix Escobar, Antonio María
AU  - Guadix Escobar, Emilia María
PY  - 2023
UR  - https://hdl.handle.net/10481/81565
AB  - This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil
double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier.
A 20 wt.% fish oil-in-water emulsion, stabilized with whey...
LA  - eng
PB  - MDPI
KW  - Double emulsions
KW  - Omega-3 polyunsaturated fatty acids
KW  - Protein hydrolysates
KW  - Lipid oxidation
TI  - 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
DO  - 10.3390/antiox12030762
ER  -