Effect of chitooligosaccharide and α-tocopherol on physical properties and oxidative stability of shrimp oil-in-water emulsion stabilized by bovine serum albumin-chitosan complex
Bharathipriya Rajasekaran, Avtar Singh, Muralidharan Nagarajan, Soottawat Benjakul
Topics & Concepts
ChemistryPeroxide valueEmulsionShrimpTocopherolChitosanRheologyFish oilBovine serum albuminPeroxideNuclear chemistryFood scienceChromatographyAntioxidantBiochemistryVitamin EOrganic chemistryFisheryMaterials scienceBiologyFish <Actinopterygii>Composite materialNanocomposite Films for Food PackagingProteins in Food SystemsMicroencapsulation and Drying Processes