Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase
Author:
Funder
Ministry of Oceans and Fisheries in South Korea
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference27 articles.
1. Physical behaviour of fish gelatin-κ-carrageenan mixtures
2. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
3. Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
4. Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate
5. Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study
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