Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

This study aimed to investigate the effect of phosphorylation on the structure and emulsification of <i>Coregonus peled</i>, <i>Esox lucius</i> and <i>Grass carp</i> scale gelatin. Fourier transform infrared spectroscopy (FTIR) and endogenous fluorescence spectra...

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Bibliographic Details
Main Authors: Mei Yang, Jian Zhang, Xin Guo, Xiaorong Deng, Shihua Kang, Xinrong Zhu, Xiaobing Guo
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
fish scale gelatin
phosphorylation
structure
emulsification properties
Online Access:https://www.mdpi.com/2304-8158/11/6/804

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