Cansu Ekin Gümüş

Improved oxidative stability and sensory acceptability of omega-3–fortified kefir using whey protein–stabilised fish oil nanoemulsions

Abstract This study assessed whey protein isolate (WPI)–stabilised fish oil nanoemulsions (FO-NEs) to improve oxidative stability and sensory properties of omega-3–fortified kefir. FO-NEs (10% w/w oil), produced by high-pressure microfluidisation, were incorporated into kefir and...