Textural, rheological and sensorial properties of mayonnaise fortified with <scp>Asian</scp> sea bass bio‐calcium-Reference-Cited by-同舟云学术

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

Published:2022-10-17 Issue:2 Volume:100 Page:123-140
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Americ Oil Chem Soc

Author:

Wijayanti Ima¹²^ORCID,Prodpran Thummanoon³^ORCID,Sookchoo Pornsatit³^ORCID,Nirmal Nilesh⁴^ORCID,Zhang Bin⁵^ORCID,Balange Amjad⁶^ORCID,Benjakul Soottawat¹^ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand

2. Department of Fishery Products Technology, Faculty of Fisheries and Marine Science Universitas Diponegoro Semarang Indonesia

3. Center of Excellence in Materials and Packaging Innovation, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand

4. Institute of Nutrition Mahidol University Nakhon Pathom Thailand

5. College of Food and Pharmacy Zhejiang Ocean University Zhoushan People's Republic of China

6. Department of Postharvest Technology Indian Council of Agricultural Research‐Central Institute of Fisheries Education Mumbai India

Funder

National Science and Technology Development Agency

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12649

Reference57 articles.

1. The Nutritional Composition of Mayonnaise and Salad Dressing in the Malaysian Market

2. Zeta potential and drop growth of oil in water emulsions stabilized with mesquite gum

3. Comparison of the Nutritional Value of Egg Yolk and Egg Albumin from Domestic Chicken, Guinea Fowl and Hybrid Chicken

4. Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder

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