Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions
Mei-Jia Shi, Fan Wang, Hui Jiang, Wenwen Qian, Yuanyuan Xie, Xiaoyi Wei, Tao Zhou
Topics & Concepts
Fish oilEmulsionChemistryFood scienceAntioxidantLecithinPolysaccharideLipid oxidationPolyunsaturated fatty acidGum arabicFish <Actinopterygii>ChromatographyFatty acidOrganic chemistryBiologyFisheryEdible Oils Quality and AnalysisProteins in Food SystemsFood Chemistry and Fat Analysis