Effect of Ultrasonic-assisted Water Bath Extraction at Different pH on the Gelling, Rheological and Structural Properties of Fish Scale Gelatin
WU Shiyu, CHEN Nan, YANG Wenge, ZHAN Shengnan, LOU Qiaoming, HUANG Tao
FOOD SCIENCE . 2024, (15): 178 -185 .  DOI: 10.7506/spkx1002-6630-20240123-205