Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels
Kai Yuan, Xudong Yang, Daoming Li, Guo‐Liang Wang, Shuaida Wang, Yurong Guo, Xi Yang
Topics & Concepts
GelatinPectinFish <Actinopterygii>Food scienceChemistryBiochemistryFisheryBiologyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes