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Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

机译：用鱼蛋白水解物稳定的鱼油包水乳液的物理和氧化稳定性

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García Moreno Pedro Jesús; Guadix Antonio; Guadix Emilia M.; Jacobsen Charlotte;
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年度 2015
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正文语种 eng
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1. Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates [J] . Garcia-Moreno Pedro J., Guadix Antonio, Guadix Emilia M., Food Chemistry . 2016,第Jula15期

机译：鱼蛋白水解物稳定的鱼水包油乳液的物理和氧化稳定性
2. Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe [J] . Ghelichi Sakhi, Sorensen Ann-Dorit Moltke, Garcia-Moreno Pedro J., Food Chemistry . 2017,第deca15期

机译：用鲤鱼的酶解物强化的鱼水包水乳液的物理和氧化稳定性
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. Characterisation of Aquaculture Effluent: Does Protein Source in Diets for Marine Farmed Fish Play a Role in Determining the Physical Qualities of Fish Faecal Waste? [C] . J.M. James, I. Lupatsch, V. Vikesa, International Conference on Recirculating Aquaculture . 2009

机译：水产养殖流出物的表征：海洋养殖饮食中的蛋白质来源在确定鱼粪垃圾的物理素质中起作用吗？
5. Kinetic and oxidative stability of oil-in-water emulsions prepared with denatured soy whey proteins and soy soluble polysaccharides. [D] . Ray, Moumita. 2013

机译：用变性大豆乳清蛋白和大豆可溶性多糖制备的水包油乳液的动力学和氧化稳定性。
6. Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions [O] . Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, 2020

机译：用于生产鱼水包水乳液的食品蛋白水解产物乳化性能的优化
7. Physical and Oxidative Stability of Fish Oil-In-Water Emulsions Stabilized with Fish Protein Hydrolysates [O] . García Moreno Pedro Jesús, Guadix Antonio, Guadix Emilia M., 2016

机译：鱼蛋白水解物稳定鱼油包水乳状液的物理和氧化稳定性

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

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