Vortex fluidic enhanced enzymatic hydrolysis of gelatin from barramundi skin for 3D printing

IntroductionProcessing with a continuous flow thin film vortex fluidic device (VFD) significantly improves the efficiency of enzymatic hydrolysis of barramundi skin gelatin compared with conventional methodology.MethodsDegree of hydrolysis, scanning electron microscopy, rheological properties, textu...

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Bibliographic Details

Published in:	Frontiers in Sustainable Food Systems
Main Authors:	Xiaoqi Sun, Yixiao Wu, Hao Wang, Shan He, David J. Young, Suresh Thennadil, Colin L. Raston, Mostafa R. Abukhadra, Ahmed M. El-Sherbeeny, Shanggui Deng, Matt Jellicoe
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-02-01
Subjects:	vortex fluidic device enzymatic hydrolysis fish gelatin starch 3D printing
Online Access:	https://www.frontiersin.org/articles/10.3389/fsufs.2025.1443198/full