Cansu Yay

Gebze Technical University

Muallim koy-Gebze-Kocaeli

Kocaeli, 41400

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Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions

Downloads 60 (961,006)

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Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions

Number of pages: 38 Posted: 03 Jan 2025

Cansu Yay, Betül Yesiltas, Mathias Greve-Poulsen and Charlotte Jacobsen

Gebze Technical University, Technical University of Denmark, affiliation not provided to SSRN and Technical University of Denmark

Downloads 36 (1,267,060)

Abstract:

Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions

Number of pages: 38 Posted: 13 Mar 2025

Cansu Yay, Betül Yesiltas, Mathias Greve-Poulsen and Charlotte Jacobsen

Gebze Technical University, Technical University of Denmark, affiliation not provided to SSRN and Technical University of Denmark

Downloads 24 (1,445,011)

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