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The nutritional benefits of ω-3 fatty acids make them excellent candidates as functional food ingredients if problems with oxidative rancidity can be overcome. Oil-in-water emulsions were prepared with 2% salmon oil, stabilized by 0.2% Brij 35 at pH 7. To determine the effects of heating (50–90°C), ethylenediaminetetraacetic acid (EDTA), and calcium on the oxidative and physical stability of salmon...
The oxidative stability of oil-in-water emulsions can be improved by engineering the surface of the emulsion droplets to decrease transition metal-lipid interactions. This can be accomplished in protein-stabilized emulsions where the pH is less than the pI of the protein and the emulsion droplets are cationic. While these emulsions have high oxidative stability, little is known about whether metal...
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