Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH

Autor: Horn, Anna Frisenfeldt, Wulff, Tune, Nielsen, Nina Skall, Jacobsen, Charlotte

Publikováno v: In Food Chemistry 1 November 2013 141(1):574-581

Additions of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

Autor: Horn, Anna Frisenfeldt, Nielsen, Nina Skall, Jacobsen, Charlotte

Publikováno v: In Food Chemistry 2009 112(2):412-420

Effect of emulsifier type, p H and iron on oxidative stability of 5% fish oil-in-water emulsions.

Autor: Nielsen, Nina Skall¹, Horn, Anna Frisenfeldt¹, Jacobsen, Charlotte¹

Publikováno v: European Journal of Lipid Science & Technology. Aug2013, Vol. 115 Issue 8, p874-889. 16p.

Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn2-position - as bulk lipids and in milk drinks

Autor: Timm-Heinrich, Maike, Nielsen, Nina Skall, Xu, Xuebing, Jacobsen, Charlotte

Publikováno v: Timm-Heinrich, M, Nielsen, N S, Xu, X & Jacobsen, C 2004, ' Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn 2-position-as bulk lipids and in milk drinks ', Innovative Food Science & Emerging Technologies, vol. 5, no. 2, pp. 249-261 .

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