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...

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Principais autores:	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
Formato:	Artigo
Idioma:	Inglês
Publicado:	Frontiers Media S.A. 2025-02-01
Series:	Frontiers in Sustainable Food Systems
Assuntos:	vortex fluidic device enzymatic hydrolysis fish gelatin starch 3D printing
Acceso en liña:	https://www.frontiersin.org/articles/10.3389/fsufs.2025.1443198/full
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