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

Front Nutr · 2021 · PMC8266994 · PMID 34249988

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an increasing trendno p-value reported

Under different pH conditions, the storage modulus G' of all emulsions was higher than the loss modulus G”, and all showed an increasing trend with the increase of shear frequency, which manifested that the gel-like networks were weak or similar to solid structure ( 20 ).

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