The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy and e...

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Bibliographic Details
Main Authors: Betül Yesiltas, Pedro J. García-Moreno, Ann-Dorit M. Sørensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter R. Ogilby, Charlotte Jacobsen
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Colloids and Interfaces
Subjects:
emulsifiers
surfactants
oxidation
oil-water interface
microscopy
Online Access:https://www.mdpi.com/2504-5377/7/3/60

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