A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise

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dc.contributor.authorJaydeep Dave
dc.contributor.authorVikas Kumar
dc.contributor.authorPassakorn Kingwascharapong
dc.contributor.authorAli Muhammed Moula Ali
dc.contributor.authorSri Charan Bindu Bavisetty
dc.date.accessioned2026-05-08T19:20:29Z
dc.date.issued2024-10-7
dc.identifier.doi10.1007/s11694-024-02872-5
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17556
dc.publisherJournal of Food Measurement & Characterization
dc.subjectProteins in Food Systems
dc.subjectFood Chemistry and Fat Analysis
dc.subjectAlgal biology and biofuel production
dc.titleA bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise
dc.typeArticle

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