Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

Publication date: 30 March 2021Source: Food Chemistry, Volume 341, Part 2Author(s): Betül Yesiltas, Pedro J. García-Moreno, Ann-Dorit M. Sørensen, Alyssa M. Soria Caindec, Grethe Hyldig, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen
Source: Food Chemistry - Category: Food Science Source Type: research