Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
Katsuda MS, McClements DJ, Miglioranza LH, Decker EA. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin. J Agric Food Chem. 2008 Jul 23; 56(14):5926-31.