Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Journal of Food Science, EarlyView.

Source: Journal of Food Science - April 16, 2018 Category: Food Science Authors: Li ChengSow , KarmaineKong , HongshunYang Source Type: research