Food Science and Technology

Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion

L. Ke, Y. Tan, et al.

Explore the fascinating impact of horseradish peroxidase and superoxide dismutase on the stability of fish oil emulsions in this research by Lijing Ke and colleagues. Discover how one demulsifies while the other stabilizes, shedding light on the intricate interactions between lipids and proteins in food science.

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Playback language: English

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