Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins - Concepedia

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Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

50

Citations

37

References

2021

Year

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

Food ChemistryFood ColloidBiopolymer GelMarine Fish SkinsMicroemulsionEmulsion Stabilization ComparisonChromatographyEmulsion

References

	Year	Citations

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