Properties and stability of oil-in-water emulsions stabilized by fish gelatin

Food Hydrocolloids

Volumn 20, Issue 5, 2006, Pages 596-606

  Surh, Jeonghee ^a   Decker, Eric A ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion; Gelatin; Molecular weight; Surface activity; Viscosity

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FISH; PARTICLE SIZE; PROTEINS; SODIUM CHLORIDE;

CORN OIL; FISH GELATIN; GELATIN; HIGH MOLECULAR WEIGHT; IMIDAZOL; LOW MOLECULAR WEIGHT; OIL-IN-WATER; PROPERTY; SURFACE ACTIVITIES; WATER EMULSION;

MOLECULAR WEIGHT;

ZEA MAYS;

EID: 32944464345     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.06.002     Document Type: Article

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