Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 146-155

  Intarasirisawat, Rossawan ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b  

^a University   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Cross linking agent; Emulsification; Oxidised tannic acid; Skipjack roe protein hydrolysate; Stability

Indexed keywords

EID: 84899501143     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.034     Document Type: Article

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