Glucose and β-Cyclodextrin Glycosylation Improving the Gelling Properties of Fish Gelatin Emulsion Gels
In this study, fish gelatin was used as the raw material to investigate the effects of glycation with glucose and β-cyclodextrin on the gelling properties of fish gelatin emulsion gels. The emulsion gels were prepared using a one-step cooling method. The impact of different sugars and glycation reac...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040503 |
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