Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

Ann-Dorit M. Sørensen; Caroline P. Baron; Mette B. Let; Dagmar Adeline Brüggemann; Lise R. L. Pedersen; Charlotte Jacobsen

doi:10.1021/jf0623900

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

Ann-Dorit M. Sørensen, Caroline P. Baron, Mette B. Let, Dagmar Adeline Brüggemann, Lise R. L. Pedersen, Charlotte Jacobsen

Research output: Contribution to journal › Journal article › Research › peer-review

78 Citations (Scopus)

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	55
Issue number	5
Pages (from-to)	1781-1789
Number of pages	9
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf0623900
Publication status	Published - 2007

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10.1021/jf0623900

Cite this

Sørensen, A.-D. M., Baron, C. P., Let, M. B., Brüggemann, D. A., Pedersen, L. R. L., & Jacobsen, C. (2007). Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface. Journal of Agricultural and Food Chemistry, 55(5), 1781-1789. https://doi.org/10.1021/jf0623900

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface. / Sørensen, Ann-Dorit M.; Baron, Caroline P.; Let, Mette B. et al.
In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 5, 2007, p. 1781-1789.

Research output: Contribution to journal › Journal article › Research › peer-review

Sørensen, A-DM, Baron, CP, Let, MB, Brüggemann, DA, Pedersen, LRL & Jacobsen, C 2007, 'Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface', Journal of Agricultural and Food Chemistry, vol. 55, no. 5, pp. 1781-1789. https://doi.org/10.1021/jf0623900

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