Thermal stability of γ‐<scp>PGA</scp> modified fish gelatin emulsion
The study concludes that γ-PGA enhances the thermal stability of FG emulsions, maintaining their integrity and improving functional properties under heat treatment. These findings offer valuable insights for the formulation of thermally stable emulsions, presenting promising opportunities for innovative applications in the food industry. © 2024 Society of Chemical Industry.
Authors
- Shan Shan (ORCID: https://orcid.org/0000-0003-0765-9804)
- Xiao‐Mei Sha (ORCID: https://orcid.org/0000-0002-3996-614X)
- Zi‐Zi Hu (ORCID: https://orcid.org/0000-0003-0905-6302)
- Huan Xie (ORCID: https://orcid.org/0000-0001-8627-8342)
- Zongcai Tu (ORCID: https://orcid.org/0000-0001-8877-4681)
Institutions
- Nanchang University (CN)
- State Key Laboratory of Food Science and Technology (CN)
- Jiangxi Normal University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-07
- DOI
- https://doi.org/10.1002/jsfa.13947
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Natural Science Foundation of Jiangxi Province