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Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

机译：油相浓度对通过酪蛋白酸钠稳定的水包油乳液的物理和氧化稳定性的影响及超高压均质化

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Essam Hebishy; Victoria Ferragut; Anabel Blasco-Moreno; Antonio-José Trujillo;
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1. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate [J] . Yesiltas Betul, Garcia-Moreno Pedro J., Sorensen Ann-Dorit M., European Journal of Lipid Science and Technology . 2017,第11期

机译：用酪蛋白酸钠和藻酸钠组合稳定高脂肪鱼油水乳液的物理和氧化稳定性
2. Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics [J] . Hebishy Essam, Buffa Martin, Guamis Buenaventura, Innovative Food Science & Emerging Technologies . 2015,第Null期

机译：通过常规和超高压均质化生产的乳清蛋白水包油乳液的物理和氧化稳定性：压力和蛋白质浓度对乳液特性的影响
3. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers [J] . Yesiltas Betul, Garcia-Moreno Pedro J., Sorensen Ann-Dorit M., Food Chemistry . 2019,第MARa15期

机译：酪蛋白酸钠和磷脂酰胆碱作为乳化剂稳定的高脂肪鱼水包油型乳液的物理和氧化稳定性
4. Heating Sequence and Calcium Lactate Concentration Effects on in Vitro Protein Digestibility and Oil Release in Emulsion Stabilized by Preheated Soy Protein and Caseinate [C] . Nantarat Na Nakornpanom, Pranithi Hongsprabhas, Parichat Hongsprabhas Symposium on chemistry, texture, and flavor of soy . 2010

机译：通过预热大豆蛋白稳定的乳液中乳液中乳液中的体外蛋白质消化率和油释放的加热序列和乳酸钙浓度作用
5. Characterization of alcohol-containing dairy emulsions: Pseudo-ternary phase diagrams of sodium caseinate-oil-ethanol systems. [D] . Espinosa Martinez, Ginna. 2012

机译：含酒精的乳化乳液的表征：酪蛋白酸钠-油-乙醇系统的伪三元相图。
6. Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion [O] . Chenshan Shi, Miaomiao Liu, Qinghua Ma, 2021

机译：四肽 - FSEY对榛子油乳液氧化和物理稳定性的影响
7. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate [O] . Yesiltas, Betül, García Moreno, Pedro Jesús, Sørensen, Ann-Dorit Moltke, 2018

机译：用酪蛋白酸钠和海藻酸钠的组合稳定高脂肪鱼油包水乳液的物理和氧化稳定性

Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

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