Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion

ARTICLE OPEN Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion Lijing Ke 1 , Ying Tan 1 , Yang Xu 1 , Guanzhen Gao1 , Huiqin Wang 1 , Sihao Luo 1 , Jianwu Zhou 1 ✉ and Qiang Wang 2 How to maintain the physicochemical stability of oil emulsion has been one of the major challenges in food industry. Previously we reported the demulsification effects of catalase in the fish oil emulsion. In comparison, the influences of other two metal...