Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

Mei Yang(Tongji University), Xiaobing Guo(Guangzhou University), Xin Guo(Shihezi University), Xiaorong Deng(Shihezi University), Xinrong Zhu(Shihezi University), Jian Zhang(Shihezi University), Shihua Kang(Shihezi University)
Foods
March 11, 2022
Cited by 28


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