Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels

This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (<i>w</i>/<i>v</i>)) hydrogels combined with either xanthan gum (XG, 0.07% (<i>w<...

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发表在:	Foods
Main Authors:	Wanyi Sun, Qiuyu Lu, Jiajing Chen, Xinxin Fan, Shengnan Zhan, Wenge Yang, Tao Huang, Fulai Li
格式:	文件
语言:	英语
出版:	MDPI AG 2025-07-01
主题:	fish gelatin xanthan gum κ-carrageenan gelling properties in vitro digestibility intestinal microbial
在线阅读:	https://www.mdpi.com/2304-8158/14/15/2631