Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction-Reference-Cited by-同舟云学术

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Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction

Published:2010-10 Issue:4 Volume:11 Page:712-720
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Aewsiri Tanong,Benjakul Soottawat,Visessanguan Wonnop,Wierenga Peter A.,Gruppen Harry

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide;Aewsiri;Food Chemistry,2009

2. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds;Aewsiri;Food Chemistry,2009

3. Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate;Almajano;Food Chemistry,2007

4. Synergistic effect of BSA on antioxidant activities in model food emulsions;Almajano;Journal of the American Oil Chemists' Society,2004

5. Official methods of analysis;AOAC,2000

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