Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical properties, and microstructure of fish gelatin (FG) emulsion gel was investigated. Samples of the emulsion gel were evaluated for rheological behavior and stability prior to gelation. The mechani...

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Bibliographic Details
Main Authors:	Huan Xie, Xiao-Mei Sha, Ping Yuan, Jia-Le Li, Zi-Zi Hu, Zong-Cai Tu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-03-01
Series:	Frontiers in Nutrition
Subjects:	fish gelatin γ-polyglutamic acid emulsion gel rheology physicochemical properties
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1343394/full

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