The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Emulsion-based delivery systems are being developed to incorporate ω-3 fatty acids into functional foods and beverages. There is interest in formulating these delivery systems from more sustainable and label-friendly ingredients. The aim of this study was therefore to examine the impact of plant-protein emulsifiers on the oxidative stability of 1wt% fish oil-in-water emulsions. Fish oil emulsions...
Many sectors of the food industry are interested in replacing synthetic or animal-based ingredients with plant-based alternatives to create products that are more natural, environmentally friendly, and sustainable. In this study, the ability of several plant protein concentrates to act as natural emulsifiers in oil-in-water emulsions fortified with omega-3 fatty acids was investigated. The impact...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.