Ultrasonic pretreatment synergized with polysaccharide glycosylation using different functional groups for fish gelatin: Functional properties, rheological analysis, and molecular mechanisms
化学
多糖
糖基化
流变学
鱼
生物化学
功能性食品
食品科学
超声波传感器
肽
鱼产品
作者
Qiang Zhang,Qiuyu Xia,Jiangmin Wang,Zicong Hu,Zefu Wang,Naiyong Xiao,Zijia Zhang,Shucheng Liu