Effects of soy lecithin levels and microfluidization conditions on properties of fish gelatin-based film incorporated with palm oil

International Journal of Food Engineering

Volumn 12, Issue 7, 2016, Pages 647-660

  Nilsuwan, Krisana ^a   Benjakul, Soottawat ^a   Prodpran, Thummanoon ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Emulsion film; Microfluidization; Oil droplet; Soy lecithin

Indexed keywords

DROPS; EMULSIFICATION; LECITHIN; OIL SHALE; TENSILE STRENGTH;

FISH GELATIN; LIGHT TRANSMITTANCE; MICROFLUIDIZATION; OIL DROPLETS; SMOOTH SURFACE; SOY LECITHIN; STRENGTH AND ELONGATIONS; WATER VAPOR PERMEABILITY;

PALM OIL;

EID: 84987740825     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2016-0064     Document Type: Article

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