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Soria Caindec, Alyssa M
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Physical and oxidative stability of fish oil-in-water emuls..:

Yesiltas, Betül ; Soria Caindec, Alyssa M. ; García-Moreno, Pedro J....
Colloids and Surfaces A: Physicochemical and Engineering Aspects.  663 (2023)  - p. 131069 , 2023
Link: https://doi.org/10.1016/..
 
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Enrichment of mayonnaise with a high fat fish oil-in-water ..:

Yesiltas, Betül ; García-Moreno, Pedro J. ; Sørensen, Ann-Dorit M....
Food Chemistry.  341 (2021)  - p. 128141 , 2021
Link: https://doi.org/10.1016/..
 
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Physical and oxidative stability of fish oil-in-water emuls..:

Yesiltas, Betül ; Soria Caindec, Alyssa M ; García-Moreno, Pedro J...
https://orbit.dtu.dk/en/publications/05b6b32c-720c-4f33-ab90-a414bb9ee7c6.  , 2023
Link: https://orbit.dtu.dk/en/..
 
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4

Physical and oxidative stability of fish oil-in-water emuls..:

Yesiltas, Betül ; Soria Caindec, Alyssa M ; García Moreno, Pedro Jesús...
https://pure.au.dk/portal/en/publications/8f3c1a48-2a09-4275-8ab0-759468470cf1.  , 2023
Link: https://pure.au.dk/porta..
 
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Physical and oxidative stability of fish oil-in-water emuls..:

Yesiltas, Betül ; Caindec, Alyssa M. Soria ; García Moreno, Pedro Jesús...
https://vbn.aau.dk/da/publications/1989cae3-58dc-4b95-8bf0-69825d4ad96f.  , 2023
Link: https://vbn.aau.dk/da/pu..
 
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