HIGHLIGHTS
- who: Pauline Henriet et al. from the Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark have published the research work: Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin, in the Journal: (JOURNAL)
- what: The aim of this study was to investigate the physical stability of an oil-in-water (O/W) emulsion stabilized with gelatin from saithe (Pollachius virens) skin obtained with three different extraction protocols compared to two commercial fish skin gelatins.
- future: Investigations will be necessary to understand the . . .
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