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Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch.
Delfanian M, Yesiltas B, Moltke Sørensen AD, Ali Sahari M, Barzegar M, Ahmadi Gavlighi H, Jacobsen C. Delfanian M, et al. Among authors: ali sahari m. Food Chem. 2023 Aug 15;417:135923. doi: 10.1016/j.foodchem.2023.135923. Epub 2023 Mar 13. Food Chem. 2023. PMID: 36933428 Free article.
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