Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis

Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at...

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出版年:	Gels
主要な著者:	Tanyamon Petcharat, Manat Chaijan, Sylvia Indriani, Jaksuma Pongsetkul, Supatra Karnjanapratum, Sitthipong Nalinanon
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2025-05-01
主題:	furcellaran fish gelatin gelatin substitute gelling property microstructure
オンライン･アクセス:	https://www.mdpi.com/2310-2861/11/6/381