Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil-in-water emulsion.

Rajasekaran B, Singh A, Benjakul S

DOI: 10.1111/1750-3841.16226
Published: 2022 Jul
Container: Journal of food science
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.16226,
  title = {Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil-in-water emulsion.},
  author = {Rajasekaran B and Singh A and Benjakul S},
  year = {2022},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.16226},
  url = {https://doi.org/10.1111/1750-3841.16226}
}

RIS

TY  - JOUR
TI  - Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil-in-water emulsion.
AU  - Rajasekaran B
AU  - Singh A
AU  - Benjakul S
PY  - 2022
JO  - Journal of food science
DO  - 10.1111/1750-3841.16226
UR  - https://doi.org/10.1111/1750-3841.16226
ER  -

APA

B, R., A, S., & S, B. (2022). Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil-in-water emulsion.. Journal of food science. https://doi.org/10.1111/1750-3841.16226

Source records

pubmed · retrieved 2026-09-26T19:44:26.715Z
europe-pmc · retrieved 2026-09-26T19:44:26.722Z