Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis

Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were...

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Bibliographic Details
Main Authors: Shiyu Wu, Wanyi Sun, Yihui Yang, Ru Jia, Shengnan Zhan, Changrong Ou, Tao Huang
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
phosphorylation
fish gelatin
jelly
quality variation
microorganism
Online Access:https://www.mdpi.com/2304-8158/12/19/3682

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https://www.mdpi.com/2304-8158/12/19/3682

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