Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin...

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Bibliographic Details
Main Authors: Sheng Huang, Hui Wang, Shu Wang, Xiaomei Sha, Ning Chen, Yueming Hu, Zongcai Tu
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-07-01
Series:Frontiers in Nutrition
Subjects:
pectin
fish gelatin
emulsions
non-covalent interactions
interface performance
rheological properties
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.961875/full

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