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Journal: Colloids Interfaces, 2024
Volume: 8
Number: 22
22
Article: Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties
Authors: by Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, Hui Hong, Thummanoon Prodpran and Soottawat Benjakul
Link: https://www.mdpi.com/2504-5377/8/2/22

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