Effects of sucrose, glucose and fructose on the large deformation behaviors of fish skin gelatin gels

作者：Xiangjun Li, Xiang Liu, Keqiang Lai, Yuxia Fan, Yongle Liu, Yiqun Huang · 发表于：Food Hydrocolloids · 年份：2019 · DOI：10.1016/j.foodhyd.2019.105537 · 被引用次数：28 · 研究领域：Collagen: Extraction and Characterization、Textile materials and evaluations、Meat and Animal Product Quality