JOURNAL ARTICLE

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

Keywords:
Sardine Emulsion Chemistry Hydrolysate Fish oil Peroxide value Hydrolysis Food science Scyliorhinus canicula Antioxidant Oxidative phosphorylation Chromatography Fish <Actinopterygii> Biochemistry Fishery Biology

Metrics

109
Cited By
6.93
FWCI (Field Weighted Citation Impact)
45
Refs
0.98
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Protein Hydrolysis and Bioactive Peptides
Life Sciences →  Biochemistry, Genetics and Molecular Biology →  Molecular Biology
Meat and Animal Product Quality
Life Sciences →  Agricultural and Biological Sciences →  Animal Science and Zoology
Aquaculture Nutrition and Growth
Life Sciences →  Agricultural and Biological Sciences →  Aquatic Science

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