Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 712-720

  Aewsiri, Tanong ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Wierenga, Peter A ^c   Gruppen, Harry ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Antioxidative activity; Covalent interaction; Emulsifying properties; Gelatin; Non covalent interaction; Protein phenolic complex; Tannic acid

Indexed keywords

ANTI OXIDATIVE ACTIVITY; COVALENT INTERACTIONS; EMULSIFYING PROPERTY; GELATIN; NON-COVALENT INTERACTION; TANNIC ACID;

EMULSIONS; INDUSTRY; PARTICLE SIZE ANALYSIS; PHENOLS;

EMULSIFICATION;

SEPIIDAE;

EID: 78049434111     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.04.001     Document Type: Article

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