Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement
Pritha Dey, Saleem Kadharbasha, Mayur Bajaj, Jayashree Das, Tanuj Chakraborty, Chetna Bhat, Pradipta Banerjee
Topics & Concepts
EmulsionChemistryHydrolysateChromatographyHydroxyprolineZeta potentialHydrolysisFood scienceBiochemistryChemical engineeringEngineeringNanoparticleProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food Systems