1. Alemán M, Bou R, Guardiola F, Durand E, Villeneuve P, Jacobsen C, Sørensen ADM (2015) Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk. Food Chem 167:236–244
2. AOAC (2012) Official methods of analysis of the association ofofficial analytical chemists, 19th edn. Association of Official Analytical Chemists, Washington, DC
3. Aslanzadeh M, Mizani M, AlimiM GeramiA (2012) Rheological properties of low fat mayonnaise with different levels of modified wheat bran. J Food Biosci Technol 2:27–34
4. Baharuddin NA, Halim NRA, Sarbon NM (2016) Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate. Int Food Res J 23:1424–1431
5. Binsi PK, Viji P, Panda SK, Mathew S, Zynudheen AA, Ravishankar CN (2016) Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis. J Food Sci Technol 53:158–170