Effect of Heating Method and Heating Time on Physicochemical Properties of Fish Gelatin
In order to explore the effect of heating method and heating time on physicochemical properties of fish gelatin, the protein composition, viscosity, rheological properties and thermal stability of heated gelatin solutions, and the gel strength, texture profile analysis (TPA) parameters and microstru...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040246 |