Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis

Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were...

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Detalles Bibliográficos
Autores principales: Wu, Shiyu, Sun, Wanyi, Yang, Yihui, Jia, Ru, Zhan, Shengnan, Ou, Changrong, Huang, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572387/
https://www.ncbi.nlm.nih.gov/pubmed/37835334
http://dx.doi.org/10.3390/foods12193682

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572387/
https://www.ncbi.nlm.nih.gov/pubmed/37835334
http://dx.doi.org/10.3390/foods12193682

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