Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels

Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels

This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (<i>w</i>/<i>v</i>)) hydrogels combined with either xanthan gum (XG, 0.07% (<i>w<...

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Bibliographic Details
Main Authors: Wanyi Sun, Qiuyu Lu, Jiajing Chen, Xinxin Fan, Shengnan Zhan, Wenge Yang, Tao Huang, Fulai Li
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
fish gelatin
xanthan gum
κ-carrageenan
gelling properties
in vitro digestibility
intestinal microbial
Online Access:https://www.mdpi.com/2304-8158/14/15/2631
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https://www.mdpi.com/2304-8158/14/15/2631

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