Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
Yichen Lin, Yrjö H. Roos, Song Miao
Topics & Concepts
GelatinRheologyEmulsionTissue transglutaminaseFish <Actinopterygii>ChemistryChemical engineeringMaterials scienceBiochemistryFisheryEnzymeBiologyComposite materialEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsBlood properties and coagulation