Vortex fluidic enhanced enzymatic hydrolysis of gelatin from barramundi skin for 3D printing

IntroductionProcessing with a continuous flow thin film vortex fluidic device (VFD) significantly improves the efficiency of enzymatic hydrolysis of barramundi skin gelatin compared with conventional methodology.MethodsDegree of hydrolysis, scanning electron microscopy, rheological properties, textu...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Xiaoqi Sun, Yixiao Wu, Hao Wang, Shan He, David J. Young, Suresh Thennadil, Colin L. Raston, Mostafa R. Abukhadra, Ahmed M. El-Sherbeeny, Shanggui Deng, Matt Jellicoe
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Frontiers Media S.A. 2025-02-01
Schriftenreihe:	Frontiers in Sustainable Food Systems
Schlagworte:	vortex fluidic device enzymatic hydrolysis fish gelatin starch 3D printing
Online-Zugang:	https://www.frontiersin.org/articles/10.3389/fsufs.2025.1443198/full
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