Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
Kangning Wang, Yiyang Jia, Xin Meng, Jiayi Hou, Fuping Lu, Yihan Liu
Topics & Concepts
GelatinTissue transglutaminaseFish <Actinopterygii>ChemistryFood scienceBiochemistryFisheryBiologyEnzymePolysaccharides Composition and ApplicationsProteins in Food SystemsBlood properties and coagulation