Characterization of food gels prepared from the water extract of fish (Cyprinus carpio L.) scales: From molecular components to sensory attributes
Jun Li, Xiaoyan Yu, Wenjiao Tang, Chenxu Wan, Yang Lu, Nan Dong, Zhongai Chen, Zunguo Lei, Tingyuan Ren, Zhenyu Wang, Jia Liu
Topics & Concepts
ChewinessChemistrySucroseTexture (cosmology)Food scienceRheologyMicrostructureCyprinusChromatographyFish <Actinopterygii>Materials scienceCrystallographyFisheryBiologyComposite materialArtificial intelligenceImage (mathematics)Computer scienceMeat and Animal Product QualityCollagen: Extraction and CharacterizationMicroencapsulation and Drying Processes