Improving foaming properties of fish gelatin by neutral protease and gum arabic
Abstract Neutral protease and gum arabic (GA) were combined to enhance foaming ability (FA) and foaming stability (FS) of fish gelatin. Meanwhile, structural changes of pure, single-modified and combined-modified fish gelatins were evaluated in detail to investigate the mechanism. FA and FS of combi...
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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Nature Portfolio
2026-03-01
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| Schriftenreihe: | npj Science of Food |
| Online-Zugang: | https://doi.org/10.1038/s41538-026-00773-z |
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