Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: An exploration of gel properties, structure and interaction mechanism

作者：Yingyi Mao, Yi Dong, Yan Xiang, Lunjie Huang, Qiang He · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111277 · 被引用次数：19 · 研究领域：Collagen: Extraction and Characterization、Meat and Animal Product Quality、Proteins in Food Systems