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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Yue CHAO, Qiuyu LU, Shengnan ZHAN, Qiaoming LOU, Tao HUANG
Format:	Artigo
Sprache:	Chinês
Veröffentlicht:	The editorial department of Science and Technology of Food Industry 2026-07-01
Schriftenreihe:	Shipin gongye ke-ji
Schlagworte:	glycosylated fish gelatin gel strength textural properties (tpa) water-holding capacity salt ion concentration viscoelasticity gel network structure
Online-Zugang:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030038
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!