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Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages
[Image: see text] Citric acid is a popular food acidulant with versatile utility as a preservative and acidity regulator in the meat industry, owing to its unique three pK(a) values, which can be combined with the natural biopolymer chitosan to improve food quality. The scientific incorporation of a...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9979340/ https://www.ncbi.nlm.nih.gov/pubmed/36873013 http://dx.doi.org/10.1021/acsomega.2c07538 |