Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders
Abstract The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil powders were prepared using the combinati...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2024-02-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-024-00251-4 |