Fish protein as a new emulsifier: Mechanism, enhancement, application
Shanshan Lu,
Quanhong Lu,
Liyuan Xiao
et al.
Abstract:Marine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural fac… Show more
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