Rajapakse, Mishenki creator Loc Thai Nguyen Chairperson Anal, Anil Kumar Examination Committee Datta, Avishek Examination Committee Soni, Peeyush Examination committee text technical report th 2016 monographic eng 43 leaves : ill. (some col.) + 1 online resource Tilapia skin was used to produce protein hydrolysates from the alkaline hydrolysis process. The main objectives of the study were to characterize the emulsion properties and to study the oxidative stability of emulsions enriched with the fish protein hydrolysate powder. The effectiveness of protein hydrolysate powder as an antioxidative coating to fry potatoes was also analyzed. The emulsion stability and the emulsion capacity were increased with the increasing concentration of the FPHP, and the pH. The highest emulsion stability of 77.37% and the highest emulsion capacity of 37.78% were obtained by 20 mg/ml solution. The highest antioxidant activity of 42.85% was obtained at pH 6 ant the 20 mg/ml FPHP concentration resulted the maximumt antioxidative activity of 46%. The oxidative stability of the emulsions and the fried potato chips were increased with the high concentration of the FPHP. The highest stability was obtained from the 20 mg/ml. The oxidative stability also improved in more alkaline pH. In conclusion, the tilapia fish protein hydrolysate had shown a good ability as a natural emulsifier to enhance ability of emulsions and antioxidant activity to inhibit the lipid oxidation in food systems. A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering,School of Environment, Resources and Development Capstone Project (B.Sc.)-Asian Institute of Technology, 2016 Tilapia fish skin Alkaline hydrolysis Protein hydrolysates Potato chip coatings Asian Institute of Technology. http://203.159.5.9/ait-thesis/detail.php?q=B13882 http://203.159.5.9/ait-thesis/detail.php?q=B13882 201117 20260817162931.0