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Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides

Yong Wang1, Caiyun Wu1, Hui Jia2

  • 1State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Foods (Basel, Switzerland)
|August 12, 2023
PubMed

Keywords:
fish gelatinfunctional propertiesglycosylationstructural properties

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