Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs
Osman Kadir Topuz, Tuğçe Aygün, Ali Can, Hanife Aydan Yatmaz, Mehmet Torun, Pınar Yerlikaya
Topics & Concepts
ChemistryRainbow troutEmulsionFood sciencePhospholipidLecithinPolyunsaturated fatty acidLinoleic acidChromatographySunflowerFish <Actinopterygii>Fatty acidBiochemistryBiologyFisheryMembraneAgronomyProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications