Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin...

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Detalles Bibliográficos
Autores principales: Huang, Sheng, Wang, Hui, Wang, Shu, Sha, Xiaomei, Chen, Ning, Hu, Yueming, Tu, Zongcai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9326445/
https://www.ncbi.nlm.nih.gov/pubmed/35911094
http://dx.doi.org/10.3389/fnut.2022.961875

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9326445/
https://www.ncbi.nlm.nih.gov/pubmed/35911094
http://dx.doi.org/10.3389/fnut.2022.961875

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