Gelling properties and interaction analysis of fish gelatin–low-methoxyl pectin system with different concentrations of Ca2+
Sheng Huang, Zongcai Tu, Xiao‐Mei Sha, Hui Wang, Yueming Hu, Zi‐Zi Hu
Topics & Concepts
GelatinPectinRheologyChemistryChemical engineeringViscosityMicrostructureZeta potentialApparent viscosityMaterials scienceCrystallographyOrganic chemistryComposite materialFood scienceEngineeringNanoparticleCollagen: Extraction and CharacterizationProteins in Food SystemsPolysaccharides Composition and Applications