Physical and oxidative water-in-oil emulsion stability by the addition of liposomes from shrimp waste oil with antioxidant and anti-inflammatory properties

Physical and oxidative water-in-oil emulsion stability by the addition of liposomes from shrimp waste oil with antioxidant and anti-inflammatory properties

This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies.

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Bibliographic Details
Main Authors: Pascual-Silva, Carolina, Alemán, Ailén, López Caballero, M. E., Montero García, Pilar, Gómez Guillén, M. C.
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022
Subjects:Shrimp waste, Lipid oxidation, Liposomes, Rheological properties, Omega-3 fatty acids, W/O emulsion, Antioxidant properties, Anti-inflammatory properties,
Online Access:http://hdl.handle.net/10261/303178
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Summary:This article belongs to the Special Issue Lipid Oxidation in Food and Antioxidant Strategies.

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