Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels

作者：Kai Yuan, Xudong Yang, Daoming Li, Guo‐Liang Wang, Shuaida Wang, Yurong Guo, Xi Yang · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.107790 · 被引用次数：28 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Microencapsulation and Drying Processes