Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis

Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis

Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at...

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Bibliographic Details
Main Authors: Tanyamon Petcharat, Manat Chaijan, Sylvia Indriani, Jaksuma Pongsetkul, Supatra Karnjanapratum, Sitthipong Nalinanon
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Gels
Subjects:
furcellaran
fish gelatin
gelatin substitute
gelling property
microstructure
Online Access:https://www.mdpi.com/2310-2861/11/6/381
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