Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods-Reference-Cited by-同舟云学术

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Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods

Published:2024-06 Issue: Volume:269 Page:132137
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Li,Kan Guangyi,Peng Jiawei,Gong Huan,Zi Ye,Shi Cuiping,Wang Xichang,Zhong Jian

Funder

Shanghai Municipal Health Commission

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference47 articles.

1. Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product;Panpipat;Int. J. Food Prop.,2017

2. Comprehensive review: by-products from surimi production and better utilization;Yin;Food Sci. Biotechnol.,2023

3. Extraction of muscle proteins and gelatine from cod head;Arnesen;Process Biochem.,2006

4. Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates;Bruno;J. Food Sci. Technol.,2019

5. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: a review;Yang;Compr. Rev. Food Sci. Food Saf.,2022

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1. Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification;Foods;2024-08-23

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