Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

This study aimed to investigate the effect of phosphorylation on the structure and emulsification of Coregonus peled, Esox lucius and Grass carp scale gelatin. Fourier transform infrared spectroscopy (FTIR) and endogenous fluorescence spectra showed that the structures of the three fish scale gelati...

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Detalles Bibliográficos
Autores principales: Yang, Mei, Zhang, Jian, Guo, Xin, Deng, Xiaorong, Kang, Shihua, Zhu, Xinrong, Guo, Xiaobing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947724/
https://www.ncbi.nlm.nih.gov/pubmed/35327227
http://dx.doi.org/10.3390/foods11060804

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947724/
https://www.ncbi.nlm.nih.gov/pubmed/35327227
http://dx.doi.org/10.3390/foods11060804

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