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Possible Interaction: Fish Oils and Whey Protein Isolate


Fish Oils

Research Papers that Mention the Interaction

An increase in the WSFG WPI MR and TBC significantly retarded the oxidation of emulsified FO.
International journal of biological macromolecules  •  2018  |  View Paper
In conclusion, WPC concentration level and antioxidant type are key factors affecting the droplet size of MNE and oxidative stability of fish oil.
PV, p-anisidine value, and makers of oxidation of fish oil were decreased with increased WPC concentration level.
Journal of food science  •  2017  |  View Paper
The bioavailability of eicosapentaenoic acid and docosahexaenoic acid (DHA) from FO encapsulated in chitosan, gum acacia, whey protein , and lipoid was increased by 7, 9, 23, and 68 %, respectively, as compared to oil given without encapsulation in the everted intestinal sacs model.
Molecular and Cellular Biochemistry  •  2013  |  View Paper