TY  - JOUR 
AU  - Yesiltas, Betül
AU  - García Moreno, Pedro Jesús
PY  - 2023
UR  - https://hdl.handle.net/10481/85238
AB  - This study investigated the effect of the combined use of sodium caseinate (CAS), commercial
phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish
oil-in-water emulsions. Caffeic acid was covalently attached...
LA  - eng
PB  - MDPI
KW  - Emulsifiers
KW  - Surfactants
KW  - Oxidation
KW  - Oil–water interface
KW  - Microscopy
TI  - The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions
DO  - 10.3390/colloids7030060
ER  -