Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum
Maryam Bostar, Ebrahim Hosseini
Topics & Concepts
Maillard reactionChemistryConjugateGelatinFunctional foodIngredientFood scienceFourier transform infrared spectroscopyFish <Actinopterygii>Covalent bondChromatographyOrganic chemistryChemical engineeringMathematical analysisBiologyMathematicsFisheryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis