Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

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New Research: Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid: In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical… https://t.co/Kplh

21 Mar 2024

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Just published in Frontiers in Nutrition: "Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid". https://t.co/EeoRJA0WiL

20 Mar 2024

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