Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages-Reference-Cited by-同舟云学术

Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages

Published:2023-02-16 Issue:8 Volume:8 Page:7829-7837
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Chattopadhyay Kasturi¹,Xavier K. A. Martin¹^ORCID,Ngasotter Soibam¹,Karmakar Sutanu²,Balange Amjad¹^ORCID,Nayak Binaya Bhusan¹

Affiliation:

1. Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India

2. Department of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.2c07538

Reference57 articles.

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5. Techniques for localisation of konjac glucomannan in model milk protein–polysaccharide mixed systems: Physicochemical and microscopic investigations

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