Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins
Lili Yang, Mengyang Yang, Jiamin Xu, Yinghua Nie, Wenjuan Wu, Ting Zhang, Xichang Wang, Jian Zhong
Topics & Concepts
GelatinEmulsionCreamingChemistryFood scienceChromatographyFish <Actinopterygii>Freshwater fishFisheryBiochemistryBiologyCollagen: Extraction and CharacterizationProteins in Food SystemsMeat and Animal Product Quality