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Queiroz LS, Casanova F, Feyissa AH, et al. Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (. Foods. 2021;10(12)doi: 10.3390/foods10122977.
Queiroz, L. S., Casanova, F., Feyissa, A. H., Jessen, F., Ajalloueian, F., Perrone, I. T., de Carvalho, A. F., Mohammadifar, M. A., Jacobsen, C., & Yesiltas, B. (2021). Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (. Foods (Basel, Switzerland), 10(12), . https://doi.org/10.3390/foods10122977
Queiroz, Lucas Sales, et al. "Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (." Foods (Basel, Switzerland) vol. 10,12 (2021). doi: https://doi.org/10.3390/foods10122977
Queiroz LS, Casanova F, Feyissa AH, Jessen F, Ajalloueian F, Perrone IT, de Carvalho AF, Mohammadifar MA, Jacobsen C, Yesiltas B. Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (. Foods. 2021 Dec 03;10(12). doi: 10.3390/foods10122977. PMID: 34945527; PMCID: PMC8701752.
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Foods. 2021 Dec 03;10(12). doi: 10.3390/foods10122977.

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (.

Foods (Basel, Switzerland)

Lucas Sales Queiroz, Federico Casanova, Aberham Hailu Feyissa, Flemming Jessen, Fatemeh Ajalloueian, Italo Tuler Perrone, Antonio Fernandes de Carvalho, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Betül Yesiltas

Affiliations

  1. National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
  2. Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil.
  3. Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
  4. Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, Juiz de Fora 36036-900, Brazil.

PMID: 34945527 PMCID: PMC8701752 DOI: 10.3390/foods10122977

Abstract

The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (

Keywords: black soldier fly larvae; emulsifying property; ohmic heating; oxidative stability; ultrasound

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