Research on the Performance and Structural Characteristics of Metal Salt Ion-regulated Sugar-based Fish Gelatin Emulsion Gel
In the pursuit of developing high-quality low-salt fish gelatin emulsion gel products, this study undertook a comprehensive investigation into the effects of varying concentration gradients of potassium chloride (KCl) and calcium chloride (CaCl2) on the gel properties and structural characteristics...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Chinês |
| Wydane: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| Seria: | Shipin gongye ke-ji |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030038 |
| Etykiety: |
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