Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui
(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; 3. Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China)
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui. Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems[J]. FOOD SCIENCE, 2021, 42(6): 1-7.