Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization - Concepedia

Concepedia

Publication | Closed Access

Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization

37

Citations

35

References

2021

Year

Mengyang Yang, Lili Yang, Jiamin Xu, Yinghua Nie, Wenjuan Wu, Ting Zhang, Xichang Wang, Jian Zhong

Food ChemistryEmulsion StabilizationMolecular CharacteristicsBiomedical EngineeringChromatographyEmulsion

References

	Year	Citations

Page 1