Effects of homogenization pressure and emulsifier type on the stability of fish oil emulsions

LIU Shiwei, LIU Yuanyuan, LIU Jinyang, JIA Wanqing, YU Youqiang, MA Xishan, ZHANG Xinyue, ZHAO Li, XU Baocai, DUAN Shenglin, YOU Hongyu, LI Fabao, YANG Guowen

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 251-258.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 251-258. DOI: 10.13995/j.cnki.11-1802/ts.045015

Effects of homogenization pressure and emulsifier type on the stability of fish oil emulsions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(15): 251-258 https://doi.org/10.13995/j.cnki.11-1802/ts.045015

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