Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid
详细信息 查看全文
- 作者：Rossawan Intarasirisawata ; Soottawat Benjakula ; soottawat.b@psu.ac.th" class="auth_mail ; Wonnop Visessanguanb
- 关键词：Skipjack roe protein hydrolysate ; Oxidised tannic acid ; Emulsification ; Cross-linking agent ; Stability
- 刊名：Food Hydrocolloids
- 出版年：December 2014
- 年：2014
- 卷：41
- 期：Complete
- 页码：146-155
- 全文大小：1656 K
文摘
- •
Oxidised tannic acid (OTA) could enhance stability of emulsion containing SRPH.
- •
OTA with post-emulsification yielded the improved stability of emulsion.
- •
Oxidative stability of SRPH-stabilised emulsion was enhanced by OTA.