Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins
Ting Zhang, Jiamin Xu, Shudan Huang, Ningping Tao, Xichang Wang, Jian Zhong
Topics & Concepts
GelatinSuccinic anhydrideChemistryAcylationEmulsionOrganic chemistrySide chainCreamingChromatographyPolymerCatalysisProteins in Food SystemsCollagen: Extraction and CharacterizationMicroencapsulation and Drying Processes