Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin

The effects of ultrasound-assisted glycosylation (UG) with glucose (GLU) on the emulsifying properties, foaming properties, gelling properties, and structural properties of fish gelatin (FG) were investigated. It was shown that UG with high power and a long duration facilitated the Maillard reaction...

Descripción completa

Detalles Bibliográficos
Autores principales: Guo, Wenwen, Ding, Keying, Su, Kaiyuan, Sun, Wanyi, Zhan, Shengnan, Lou, Qiaoming, Huang, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956054/
https://www.ncbi.nlm.nih.gov/pubmed/36826288
http://dx.doi.org/10.3390/gels9020119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956054/
https://www.ncbi.nlm.nih.gov/pubmed/36826288
http://dx.doi.org/10.3390/gels9020119

Ejemplares similares