Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.
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DOI: 10.1016/j.carbpol.2016.09.040
Abstract: The rheological behavior, gel properties and nanostructure of complex modified fish scales gelatin (FSG) by pectin and microbial transglutaminase (MTGase) were investigated. The findings suggested that MTGase and pectin have positive effect on the gelation… read more here.
Keywords: microscopy; complex modified; behavior gel; gel properties ... See more keywords