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Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality.

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Bibliographic Details
Title: Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality.
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
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