Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation

被引：0
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作者：
Liu, Fuguo [1 ,2 ]
Zhu, Zhenbao [3 ]
Ma, Cuicui [1 ]
Luo, Xiang [2 ]
Bai, Long [2 ]
Decker, Eric Andrew [2 ]
Gao, Yanxiang [1 ,4 ]
McClements, David Julian [2 ,5 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural
[2] Department of Food Science, University of Massachusetts-Amherst, Amherst,MA,01003, United States
[3] School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an,710021, China
[4] College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing,100083, China
[5] Department of Food Science, University of Massachusetts Amherst, Amherst,MA,01003, United States
来源：
Journal of Agricultural and Food Chemistry | 2016年 / 64卷 / 50期
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页码：9532 / 9541
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