Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

• Yi Wu,
• Yufeng Li,
• Ronghan Wang,
• Yong Zhao,
• Yong Zhao,
• Yong Zhao,
• Haiquan Liu,
• Haiquan Liu,
• Haiquan Liu,
• Jing Jing Wang,
• Jing Jing Wang

Affiliations

Yi Wu

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Yufeng Li

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Ronghan Wang

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Yong Zhao

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Yong Zhao

Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China

Yong Zhao

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

Haiquan Liu

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Haiquan Liu

Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China

Haiquan Liu

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

Jing Jing Wang

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Jing Jing Wang

Department of Food Science, Foshan University, Foshan, China