Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions.
J Lizeth Ospina-QuirogaCristina Coronas-LozanoPedro J García-MorenoEmilia M GuadixM Carmen Almécija-RodríguezRaúl Pérez-GálvezPublished in: Journal of the science of food and agriculture (2024)
These results support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil-in-water emulsions, providing both physical and chemical stability against lipid oxidation. This article is protected by copyright. All rights reserved.