Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins.
emulsification properties
fish scale gelatin
phosphorylation
structure
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Mar 2022
11 Mar 2022
Historique:
received:
26
01
2022
revised:
26
02
2022
accepted:
28
02
2022
entrez:
25
3
2022
pubmed:
26
3
2022
medline:
26
3
2022
Statut:
epublish
Résumé
This study aimed to investigate the effect of phosphorylation on the structure and emulsification of
Identifiants
pubmed: 35327227
pii: foods11060804
doi: 10.3390/foods11060804
pmc: PMC8947724
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Xiaobing Guo
ID : No. 32001648
Organisme : Jian Zhang
ID : No. CXPY201901, RCZK201919, ZZZC201911A
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