Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality.
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| Title: | Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality. |
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| Authors: | Lin, Yichen1,2 (AUTHOR), Roos, Yrjö H.2 (AUTHOR), Miao, Song1,3 (AUTHOR) Song.Miao@teagasc.ie |
| Source: | Food Hydrocolloids. May2025, Vol. 162, pN.PAG-N.PAG. 1p. |
| Database: | Academic Search Ultimate |
| ISSN: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2024.111001 |
