Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals

Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals

This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH....

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Bibliographic Details
Main Authors: Luciana Di Giorgio, Pablo R. Salgado, Adriana N. Mauri
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893921001444

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http://www.sciencedirect.com/science/article/pii/S2666893921001444

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