Effects of different ionic polysaccharides on the gel and structural properties of fish gelatin

doi:10.13995/j.cnki.11-1802/ts.027051

LU Jinpei, DING Keying, GUO Wenwen, MA Nao, LOU Qiaoming, YANG Wenge, HUANG Tao

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 140-147.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 140-147. DOI: 10.13995/j.cnki.11-1802/ts.027051

Effects of different ionic polysaccharides on the gel and structural properties of fish gelatin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(17): 140-147 https://doi.org/10.13995/j.cnki.11-1802/ts.027051

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Received	Revised
2021-03-03	2021-03-24
Issue Date
2021-09-27

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