Ultrasonic assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin.
Keying DingHulin GengWenwen GuoWanyi SunShengnan ZhanQiaoming LouZongcai TuPublished in: Journal of the science of food and agriculture (2023)
This works showed that UAG with κC could be used as a promising method to produce high gelling and emulsifying properties of FG that could replace MG. This article is protected by copyright. All rights reserved.
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