Zobrazeno 1 - 1
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pro vyhledávání: '"Shikang Tang"'
Publikováno v:
Foods, Vol 13, Iss 23, p 3847 (2024)
Emulsions are widely utilized in food systems but often face stability challenges due to environmental stresses, such as pH, ionic strength, and temperature fluctuations. Fish skin gelatin (FSG), a promising natural emulsifier, suffers from limited f
Externí odkaz:
https://doaj.org/article/4ab9bc4312594e7ab1de0e3706a48da5
