Effect of protein oxidation on the structure and emulsifying properties of fish gelatin
Wanjun Xu, Yulong Bao, Yue Zhou, Hui Hong, Ruichang Gao
Topics & Concepts
GelatinFish <Actinopterygii>ChemistryFood scienceChemical engineeringBiochemistryFisheryBiologyEngineeringCollagen: Extraction and CharacterizationMeat and Animal Product QualityProteins in Food Systems