Effects of different concentrations of gelatin on gel properties and structural properties of Gracilaria gracilis composite gel

JIAO Yunshuang, QIU Weijie, FU Baoshang, JIANG Pengfei, QI Libo, SHANG Shan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 262-270.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 262-270. DOI: 10.13995/j.cnki.11-1802/ts.044778

Effects of different concentrations of gelatin on gel properties and structural properties of Gracilaria gracilis composite gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 262-270 https://doi.org/10.13995/j.cnki.11-1802/ts.044778

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