Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds

By T. Aewsiri, S. Benjakul, Wonnop Visessanguan, J. Eun, Peter Alexander Wierenga, Harry Gruppen. 2009

155 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/1e304dbf0a27a60a4b6cfc0b468f58734c191ebc

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In Food Science

1. A. Machado‐Lunkes
2. Evellin Balbinot
3. C. I. Weber
4. A. T. Alfaro
5. I. B. Tonial

Citations in the corpus

• Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials (2015, background): “The amphoteric characteristic and hydrophobic areas in the peptide chain makes gelatin an emulsifying agent and with varied applications, such as applications in the manufacture of candy, oil-in-water emulsions such as low-fat margarine, salad dressings, milk cream and others [2, 55, 60].”